Rhubarb nut crunch

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Recipe by: noyan

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Source: FOODday, June 18, 1991
per Valerie Whittle
Fidonet COOKING echo