RHUBARB CRUNCH

SERVES 6-8

As with all rhubarb recipes, individual taste determines the amount of sugar added. We prefer for rhubarb to be slightly tart.

INGREDIENTS

FRUIT

4 cups rhubarb cut into 1/2-inch slices

2 egg yolks

2 tablespoons all purpose flour

1-1/4 cups sugar

1/4 cup cream or evaporated milk

1 tablespoon butter, melted

1 teaspoon salt

CRUNCH TOPPING

1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 cup (1 stick) unsalted butter, softened
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350° F. Combine the first 7 ingredients and place in a 9-inch square baking dish.

Combine the ingredients for the crunch topping. Mix with hands until lumps form. Sprinkle into crumbs on top of rhubarb mixture. Bake for 40 minutes or until rhubarb is tender and bubbly and top is browned. Serve warm or at room temperature. If desired, top with ice cream or whipped cream.

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