Rhubarb crunch is hands down the tastiest rhubarb crisp recipe I’ve ever had. Rhubarb is best in spring when the stalks are smaller. Pull and twist rhubarb stalks instead of cutting them to avoid causing the plant to rot. This also encourages the plant to send out more stems. Rhubarb can also be found in the frozen food section or fresh in season.
Rhubarb Crunch
1 cup of flour
3/4 cup oatmeal
1 cup brown sugar
1/2 cup melted butter
1 teaspoon cinnamon
4 cups of chopped rhubarb
Sauce:
1 cup sugar
2 tbsp cornstarch
1 cup water
1 teaspoon vanilla
Preheat oven to 350 degrees Fahrenheit. Mix all dry ingredients. Press half into the bottom of a 9X13 pan. Sprinkle rhubarb on top. Combine sauce ingredients in a pot and cook on stove until it thickens. Pour sauce on rhubarb. Sprinkle remaining crumbs on top. Bake for 45 minutes.
