I have such fond memories of my childhood in Scottsbluff, Nebraska: learning to ride a bike, being tortured by my older sisters, endlessly swinging on our swingset with my best friend Matt, running from crazy storms and the lollipop cakes my mom made for my birthdays. There was also the patch of rhubarb in our back yard, amongst the stray cats and huge oak trees. I have vivid memories of gnawing at those bitter stalks. There was something so special about eating something straight from the earth, especially when dipped in massive amounts of sugar, of course.
My good friend Paula (P-licious) contacted me recently and said, "Megan, you should make a rhubarb recipe!" Ok! And then she offered up her great grandmother's Rhubarb Crunch recipe, which meant the world to me. Thanks, P!
Preheat your oven to 350 degrees F. Coat a 9x9-inch square baking dish with cooking spray and set aside.
In a medium bowl, combine:
1 cup light brown sugar
1 cup all-purpose flour
3/4 cup oatmeal
1/2 cup shortening, softened
Mix well and press half of the mixture into the bottom of the prepared pan.
In a medium saucepan, combine:
1 cup water
1 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla
Cook, stirring constantly, until the mixture is thick and clear, about 15 minutes.
Add 4 cups of chopped rhubarb and cook for an additional 3 to 5 minutes.
Pour the rhubarb mixture over the crumbs in the pan and top with the remaining crumbs.
Bake in the preheated oven for 50 to 55 minutes, or until crumbs are lightly browned. Serve warm with ice cream or whipped cream.
Enjoy! This one is a keeper!