Rhubarb season is coming up soon. Here is a recipe my mom always made. Even those who don't like rhubarb like this. It's amazing what some butter and sugar can do
INGREDIENTS:
• 1 cup all-purpose flour
• 3/4 cup rolled oats uncooked
• 1 cup light brown sugar, firmly packed
• 1 teaspoon ground cinnamon
• 1/2 cup melted butter
Press half the crumbs into a greased 9-inch baking pan.
Cover with 4 cups fresh or frozen chopped rhubarb
In a saucepan, combine sugar and cornstarch; slowly add water, stirring until smooth and well blended.:
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla extract
Top with remaining crumbs. . Bake at 350° for 40 minutes, or until rhubarb is tender. Serve with whipped topping or vanilla ice cream. Rhubarb crunch serves 6 to 8.
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