I’m a rhubarb super fan. Rhubarb is awesome! I’m assuming if you don’t know this it’s because you’ve never had it properly prepared in the most delicious recipe. Like this “crunch” recipe from my friend JJ.
This is a great recipe to try out if you’ve never baked with rhubarb, because the apples balance out the rhubarb flavor; it’s a nice way to ease into a new ingredient.
It’s a bubbly, sweet crisp that will make your mouth water {especially if you serve it warm with ice cream, and that ice cream melt a little and then mixes in with the syrupy juices from the crisp—mmm, mmm good!}.
I hope you enjoy this as much as we did!
~ Mavis
Apple Rhubarb Crunch
Ingredients
3/4 cup flour
1 cup oats {rolled or quick}
1 cup brown sugar
1/2 cup butter
1 teaspoon cinnamon
½ cup sugar
2 tablespoons cornstarch
1/2 cup water
1/2 teaspoon vanilla
3 cups diced rhubarb
1 cup diced apple
Instructions
Preheat oven to 350 F.
In a large mixing bowl, combine the flour, oats, brown sugar, and cinnamon.
Mix in the butter with your fingers until crumbly.
Press half of the crumbs in the bottom of a greased 9 x 9 pan.
Set remaining crumbs aside.
In a saucepot over medium-high heat, stir together the sugar and cornstarch.
Add the water and vanilla. Bring to a boil while constantly stirring, until thick and smooth.
Remove from the heat and stir in the rhubarb and apple, tossing to coat. Pour fruit over crust and top with remaining crumbs.
Bake for until bubbly and golden brown, about 35 to 40 minutes. Serve warm with ice cream.
E in Upstate NY says
LOVE Rhubarb. Have three plants in pots that just didn’t get planted last year. Two of them are bolting already! Think I’ll let one continue as really want to see the flower. These plants came from one from a neighbor. Think she called it Cinderella. The leaves are curled and smaller than most. Haven’t yet tried any stalks from it either.
Ellen in Clackamas says
I also love rhubarb and was so glad to see mine is coming back after going AWOL last year. Do not know what happened to it but nothing ever came up in the “rhubarb space”. I was going to pick up another plant this year and then noticed leaves shooting from the bare patch. Who knows??? Don’t care as long as I can have some of that sour goodness to bake and boil. My Mom had a huge plant on the side of our house and never did anything to it…no water, no dividing, just cutting stalks to cook with. That thing thrived with no help.
Linda says
Mavis, the apple and rhubarb crisp is delicious. I will be making this many times this summer. Thanks for the recipe
Mavis Butterfield says
You bet! I’m glad you liked it. 🙂