Rhubarb Crunch
Karisa's Rhubarb Crunch (from "Hands Around The Table," the Fair Winds Farm food book)
1 1/2 C rolled oats 3 C brown sugar 4-5 C diced rhubarb 1 1/2 tsp cinnamon 2 tbsp water 3/4 C + 2 tbsp flour 3/4 C canola oil (or butter) 3/4 C granulated sugar 1/2 tsp salt 2 tbsp flour
Combine oats, 3/4 C flour, brown sugar and oil in a medium bowl, mix well. Toss rhubarb, 2 tbsp flour, granulated sugar, cinnamon, salt and water until well mixed. Place rhubarb mixture in greased 9x9 pan, cover with oat topping and pat gently into place. Bake at 350 for 45 minutes or until fruit bubbles up around the edges.
Since I am not good at following recipes, I changed this by sweetening with dehydrated cane juice and some maple syrup with less than she uses. I didn't make a topping, I just mixed it all together and put a few extra oats on top. And it is great. I might add strawberries next time.
I used rhubarb from the farm where I go. Yesterday it was planting and flower day so we put in dozens of seedlings-cukes, zukes, and flowers. It is exciting to see stuff getting taller. I tasted the first red strawberry.