Rhubarb Crunch

This Rhubarb Crunch recipe features a delicious crunch base, fresh rhubarb, a melt-in-your mouth crumble topping and a special syrup that is poured over the top before baking, making it different from any crunch I’ve ever tasted.  Colin’s mom makes this in the spring, with rhubarb fresh from the garden, and our family looks forward to it every year.

Directions

	Chop rhubarb and set aside. Mix together the flour, oats, cinnamon, brown sugar and melted butter.
	Press one-half of crumb mixture into a buttered 7″x11″ or 8.5″x11″ baking dish.
	Sugar Sauce: 1 cup granulated sugar 2 tablespoons cornstarch 1 cup cold water 1 teaspoon vanilla extract Whisk sugar, cornstarch and water together in a glass bowl.
	Microwave until thick, clear, and bubbly, approximately 3-5 minutes. Remove from microwave and whisk in vanilla. Add chopped rhubarb atop pressed-in crumb mixture in the baking dish. Pour sugar sauce evenly over rhubarb.
	Top with remaining crumb mixture.
	Bake at 350 degrees until edges are bubbling and crumb topping is browned, about 30-40 minutes.

Note

If you’re a little short on rhubarb, feel free to add in chopped apples or strawberries to get to 4 cups.  However, you wouldn’t want to completely replace the rhubarb, as it is a nice contrast to the sweetness of the crust and sugar sauce.

MEET SERENA!

Stay-at-home mom, Serena Thompson, dreamed of creating a fun and happy little event to sell her vintage and handmade goods. In 2002, she and some friends held the first event in her neighbor’s barn. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today the event fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces filled with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best vintage & handmade fair in the country. Serena describes it as the happiest on earth.

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