Not exactly a low-calorie desert, but absolutely delicious!  It has just the right mix of tartness and sweetness.

Rhubarb Crunch

  • 6 cups of rhubarb, chopped into small, bite-size pieces
  • 3 tbs all-purpose flour (I use freshly ground soft white)
  • 1 cup cane sugar (I use a natural, unbleached version)
  • 1 1/4 cup rolled oats (I use a rolled 9-grain mixture)
  • 3/4 cup of brown sugar or rapidura
  • 1 1/2 cup all-purpose flour (I use soft white)
  • 1 cup melted butter

Preheat oven to 375 degrees.  In mixing bowl, mix first 3 ingredients until rhubarb is thoroughly and evenly coated in flour and sugar.  Pour into 9×13 inch casserole dish.  In mixing bowl, mix all remaining dry ingredients.  Stir in butter until well-mixed.  Pour crust mixture over rhubarb mixture, and spread evenly over the top.  Bake at 375 for 40 minutes.  Cool about 10 minutes before serving to allow the juices to set a bit.  Enjoy!

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