One of the nicest things about Spring is fresh rhubarb. Unfortunately, it doesn't go well with Weight Watchers. I made Rhubarb Crunch Monday. It is hard, in fact impossible, to pass it up. This is Grandma H's recipe except I doubled the rhubarb part. I've tried to double the whole recipe but I like it best with the bottom doubled and the crunch part left the same.Rhubarb Crunch
6 cups fresh rhubarb, diced
1 cup sugar
2 tablespoons flour
1 teaspoon nutmeg
1 cup brown sugar
1 1/4 cups flour
1 cup oatmeal
1/2 teaspoon salt
1/2 cup butter
1/3 cup shortening
In bowl thoroughly mix rhubarb, 1 cup sugar, 2 tablespoons flour and nutmeg. Dump in 9 x 13 pan. In separate bowl, combine brown sugar, 1 1/4 cup flour, oatmeal and salt. Cut in butter and shortening until crumbly; sprinkle over rhubarb. Bake at 375° oven for 45 minutes or until crisp and brown.
1 comment:
this sounds so good! I tried to plant ruhbarb a couple of years ago but the rabbits ate it.... I must try again.
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