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Rhubarb Crunch

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Rhubarb Crunch

Prepare 4 cups diced rhubarb

Sprinkle rhubarb evenly in an 8”x 8” baking pan.


Combine in a saucepan:

  • 1 cup water
  • 1 cup evaporated cane sugar
  • 2 Tbsp. cornstarch
  • 1 tsp. vanilla

Bring to a boil over medium heat, stirring constantly until thick and clear. Pour cooked mixture over rhubarb.


Stir together:

  • 1 cup unbleached flour
  • ¾ cup rolled oats
  • 1 cup organic brown sugar or sucanat
  • ½ cup melted butter
  • 1 tsp. cinnamon


Mix until crumbly.

Sprinkle over top of the cooked sauce.

Bake at 350 degrees Fahrenheit for 1 hour.

Cut into squares and serve warm or cold. (Serve with cream, if desired.)

(Serves 8)


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