Description[]
Ingredients[]
Crunch:
- 1 lb rhubarb; (about 5 cups)
- 1 1/4 c Sugar, granulated
- 1/2 c flour
- 1/2 ts cinnamon, ground
- 3/4 c orange juice
Topping:
- 1/2 c flour
- 1/2 c oatmeal
- 1 c Sugar, brown
- 1/3 c butter; room temperature
- 1/2 c hazelnuts; coarsely chopped (2 ounces)
- whipped cream or vanilla ice cream
Directions[]
- 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.