Rhubarb nut crunch
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rhubarb; (about 5 cups) |
| 1¼ | cup | Sugar, granulated |
| ½ | cup | Flour |
| ½ | teaspoon | Cinnamon, ground |
| ¾ | cup | Orange juice |
| ½ | cup | Flour |
| ½ | cup | Oatmeal |
| 1 | cup | Sugar, brown |
| ⅓ | cup | Butter; room temperature |
| ½ | cup | Hazelnuts; coarsely chopped (2 ounces) |
| * Whipped cream or vanilla ice cream | ||
| Source: FOODday, June 18, 1991 | ||
| per Valerie Whittle | ||
| Fidonet COOKING echo | ||
Directions
TOPPING
Heat oven to 350 F. Generously grease, or coat with non-stick cooking spray, an 8x12x2 glass baking dish.
Cut rhubarb in 1-inch chunks and place in prepared baking dish.
Sprinkle with sugar, flour and cinnamon. Toss to evenly coat. Pour orange juice over mixture.
Topping: In medium bowl, combine flour, oatmeal and brown sugar. With pastry blender cut in butter until it becomes like coarse meal. Spread evenly over rhubarb. Sprinkle hazelnuts on top.
Bake at 350 F. in the center of the lower third of the oven until the rhubarb is tender and the mixture is bubbling, about 35 to 40 minutes. Cool to lukewarm and serve with whipped cream or vanilla ice cream.