Friday, 31 July 2015

Rhubarb crunch

I have fond memories as a child grabbing mother’s sugar bowl and running out to the rhubarb patch where we would break off the large leaves (poisonous) and the curved white bit at the bottom, licking the end of the rhubarb stick (more sugar that way) and dipping it in the sugar bowl.  With each bite we would dip again.  

Now I am not endorsing letting your (grand)children eat that much sugar, we could go through an entire cup of sugar in our day. 

I still do like rhubarb and here is one of Grandma’s recipes remade to be gluten free.

Rhubarb Crunch

  • 1 cup gluten-free flour
  • ¾ cup gluten-free oatmeal
  • ¾ cup brown sugar
  • ½ cup melted coconut oil
  • 1 teaspoon cinnamon
  • 4 cups diced rhubarb
  • ¾ cup sugar
  • 2 tablespoon cornstarch
  • 1 cup water
  • 1 teaspoon vanilla

  1. Combined the first five ingredients in a bowl until you have crumbs
  2. Press half of the crumbs in a greased 9 inch baking pan
  3. Add diced rhubarb
  4. In a saucepan combine sugar, cornstarch, water and vanilla and cook until thick and clear
  5. Pour over rhubarb
  6. Top with remaining crumbs
  7. Bake at 350°F for one hour
  8. Cut into squares and serve

From our table to yours

Grandma Snyder

©2013-2015 twosnydergirls
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