Wednesday, June 1, 2011

Rhubarb Recipe

This recipe was given to me, but now I have forgotten by whom.  Anyway, it disguises the rhubarb enough so that Mike will eat some of it.

Rhubarb Crunch
Crust: 1 cup each-quick-cook oats, light brown sugar, and flour (I use wheat/white mix).
          pinch of salt
          1/2 cup butter (1 stick)
Give all of this a whir in the food processor or (the old-fashion way) blend with a pastry cutter til it is crumbly.
Press half this mix into a deep 5"x7" pan.

Put 2 cups of diced rhubarb over the crust in pan.

Filling: 1/2 cup water, 1/2 cup sugar, 1 tablespoon cornstarch
Bring these ingredients to a boil until thickened.  Add to this 1 can cherry pie filling. Spoon the mix over the rhubarb in pan.
Sprinkle the rest of the crust ingredients over the top.  Sprinkle on 1/2 cup chopped nuts (I liked a mix of walnuts and almonds).
Bake in a pre-heated 350 oven for 40-45 minutes.
Serve with whipped cream.  Or vanilla ice cream.

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Honestly, it is like someone up there threw a switch.  Spring is just gone and summer is here.  Rainiest spring ever...no one will miss it.

6 comments:

  1. I wouldn't know rhubarb if I fell into it but your recipe looks delicious.

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  2. -chuckle- I have no eating-rhubarb-troubles with my husband. He LUVS it!

    I'm already getting requests for Rhubarb Pie. :-)

    ~♥~

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  3. MMmmmmmmm! Can't wait to make it. I just won't tell Jerry there's rhubarb in it! He'll love it too.

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  4. Yum! Excited for my rhubarb to be ready for this!

    Sure wish it had been the rainiest spring in my part of the world. We desperately needed it ... still do.

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  5. Sounds great.
    I agree with the switch throwing. Once the rain quit, the 90's came. It was 98 today at noon. Come on now.
    Arkansas Patti

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  6. Oh my gosh, I haven't had this in so long ...thnx. for sharing :)Thought you would be interested that I'm hosting a giveaway for Smathers & Branson :) xoxo www.domesticsweetheart.com

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