Rhubarb-Cherry Crunch Recipe

Sweet, tangy rhubarb

Whether it’s bright pink or dull green, the first signs of rhubarb herald the return of spring. Sweet, yet tangy, this vegetable disguised as a fruit is so versatile, you’ll find a myriad of ways to incorporate it.

Cherry Rhubarb CrunchRhubarb-Cherry Crunch

1 cup oatmeal
1 cup flour
1/2 cup margarine
4-5 cups chopped rhubarb
1 cup sugar
1 cup water
2 Tbsp. cornstarch
1 tsp. almond extract
1 can cherry pie filling
1/2 cup chopped nuts (optional)

Mix together oatmeal, flour and margarine with pastry blender. Press half the mixture into the bottom of a 9×13 pan. Sprinkle chopped rhubarb over top of crust.

Boil together 1 cup sugar, 1 cup water and cornstarch until thick. Add almond extract, pie filling and nuts. Spoon over rhubarb. Sprinkle remaining crumbs over top.
Bake 45 minutes at 350 degrees.

JUNE 1 – Lanesboro Rhubarb Festival (Rhubarb Capital of Minnesota)
JUNE 22 – Duluth CHUM (Churches United in Ministry) Rhubarb Festival

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