Here is my very favorite rhubarb dessert. Unlike my Dad, I don't consider eating bowls full of strawberry rhubarb jelly a dessert. This one came from my mother and I remember her making it often at the beginning of every summer. You won't be disappointed with it, I promise!
Rhubarb Cherry Crunch
4 cups diced fresh rhubarb
1/2 cup sugar
2 Tbsp corn starch
1 cup water
1 can cherry pie filling
5 drops red food coloring (I never add this)
1 tsp almond extract
3/4 cup quick cooking rolled oats
3/4 cup brown sugar, firmly packed
3/4 sifted flour
pinch of salt
1/3 cup butter
1/2 cup chopped walnuts (I omit these)
Place rhubarb in 11 x 7x 1 1/2 inch baking dish. Combine sugar and cornstarch in a small saucepan. Gradually stir in water. Cook, stirring constantly, over medium heat until thick. Stir in pie filling and almond extract. Pour over rhubarb.
Combine oats, brown sugar, flour, salt and butter. Mix until crumbly. Sprinkle over fruit mixture.
Bake in moderate oven, 350, for 45 minutes until golden brown and rhubarb is tender.
Makes 6-8 servings.
I have added several new recipes to the rhubarb section of my cook book over the years so if you need more ideas of what to make, just let me know.
2 comments:
What, pray tell, would qualify if this doesn't? Perhaps you should do a couple of warmup laps by trying this. Take a very small saltine cracker, put 1/4 lb. of peanut butter on top with very high and curved edges around the periphery. Next spoon in five ice cream scoops full of the jelly in the center. One of these gets you going and by about ten you're hitting should be hitting your stride. Get back to me on it.
I'm all for half the rhubarb filling, double the crunchy topping, quadruple the vanilla ice cream.
Or just do it Dad's way.
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