Rhubarb Crunch

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This dessert is the perfect blend of textures; crunchy, soft, silky.  And the perfect blend of flavors; sweet and tart.

A perfect way to kick off spring…

 

Let the sweet adventure begin!

 

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In a large bowl, mix together 1 cup of packed brown sugar,

 

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3/4 cup old-fashioned oats,

 

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1 cup all-purpose flour,

 

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1/8 teaspoon baking powder and soda,

 

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1/2 teaspoon salt,

 

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and 1 stick of cold, salted butter cut up into 1 inch pieces.

 

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Incorporate butter into dry ingredients using your fingers.

 

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Pat 1/2 of the crumb mixture into a greased 8 x 8 inch square pan.

 

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Cover with 4 cups of chopped, fresh rhubarb.

 

Now make the sauce that brings the dessert all together…

 

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In a medium saucepan, cook 1 cup white sugar,

 

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3 tablespoons cornstarch,

 

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and 1 cup of water, over medium heat.

 

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Cook until bubbly and thickened and then add a scant (less than 1) teaspoon of cinnamon,

 

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and 1 teaspoon vanilla.

 

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Pour the sauce over the rhubarb.

 

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Sprinkle the rest of the crumbs over the top.

Bake in a preheated 350 degree oven for about 55 minutes to 1 hour.

Servings: 8

Can be served warm or room temperature.  Always wonderful with ice cream or whipped cream!

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Bon Appétit, Ma Chérie!

 

 

 

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