Rhubarb Crunch

Rhubarb crunch is a summer staple in my family. As soon as that rhubarb starts popping up in the garden my siblings and I are begging to be given some so we can make rhubarb crunch...which you have to make pretty often because it disappears ridiculously quickly. I love it with all rhubarb, but if you're short on rhubarb or if you want to make a larger batch you can add in some other fruits - apple pairs nicely with the rhubarb and blackberry is fantastic.

Rhubarb crunch has two different parts - the crunchy bit which makes up the top and bottom and the filling which is fruit and a thick sugary sauce. I'll be giving you the ingredients separately. Note that the amounts called for here are will make an 8x8 pan of crunch. If you'd like to make a 13x9 pan (which you probably will) there are two ways to do it: the way my mom always made it was by tripling the amount of crunch made and doubling the fruit/filling. This makes a sweeter, sturdier dessert. As I've gotten older I've started just doubling each part of the recipe. This creates a slightly less sweet dessert that is a little more likely to fall apart but is still absolutely delicious and lets the fruit shine through a little more.

Crunch:

1 cup flour

1 cup brown sugar

3/4 cup oats

1/2 cup melted shortening or butter

1 teaspoon vanilla

1 teaspoon cinnamon

Filling:

1 cup sugar

1 cup water

3 tablespoons cornstarch

1 teaspoon vanilla

4 cups chopped rhubarb

Combine all of the crunchy ingredients together in a large bowl. Using your fingers mix thoroughly. Press half of this mixture into the bottom of a greased pan. Set the other half aside.

In a medium pot combine the water, cornstarch, vanilla, and white sugar. Whisk until well combined. Heat on medium until the mixture becomes thick and syrupy stirring occasionally.

Spread the chopped rhubarb (and other fruit if you are mixing kinds) over the brown sugar/oat mixture that you've already pressed into the bottom of your pan. Pour the cornstarch syrup over the fruit. Gently crumble the rest of the oat mixture over the top trying to get an even covering.

Bake at 350 for 1 hour. Try to let it cool a little before eating so you don't scald your tongue.