Long weekends do not occur enough. Can I get an Amen?
This past weekend I FINALLY went back to my hometown, spent some time with old friends, and drank some serious booze. It was magical. Since I have the coolest Grandparents ever, they allowed my noisy friends and I to set up some lawn games and party the night (and day) away.
The focus of the party was to celebrate the 25th birthday of two of my best friends, but also an excuse to get together and reminisce. High school graduation was 7 years ago. That deserves a W.T.F. So, when I’m feeling old and strange and confused, I need some serious sugar.
Enter Rhubarb Crunch. My new best friend, my new favorite crisp…and the crisp that makes all other crisps cry in a corner. Thank goodness this baby was here for me when I needed it. I meant to share this, I really did, but my boy and I ate it in one night. Whoops!
Enjoy! I like this stuff warm right from the pan…or with vanilla bean ice cream. Delicious!
- 1 cup whole wheat flour (or all purpose flour)
- 1 cup old-fashioned oats
- 1 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/2 cup cold butter, cubed
- 4 cups diced fresh rhubarb (or frozen rhubarb)
- 1 1/3 cups sugar
- 2 teaspoons cornstarch
- 1 cup cold water
- ice cream, for serving (optional)
- Preheat oven to 350 degrees F. Grease an 8 x 8-inch baking dish.
- In a medium bowl, whisk together the flour, oats, sugar, and cinnamon. Cut in the cold butter until oat-like crumbs form. Press half of the topping into the prepared pan. Sprinkle the rhubarb on top.
- In a small saucepan, combine the sugar and cornstarch. Slowly mix in the cold water and heat over medium until the mixture boils; boil for 2 minutes or until thickened a bit. Pour over the rhubarb in the pan.
- Sprinkle with remaining crumb topping. Bake in the preheated oven for about an hour (start checking at 40 minutes) or until beginning to brown.
- Serve warm with ice cream! So good.
Recipe adapted from Cooking for Seven