Rhubarb enthusiast Doris Hodgen bakes up a Rhubarb Crunch recipe on Savor Dakota: Edible Landscapes. Watch the full episode on Passport, the PBS App or YouTube.
Rhubarb Mixture
3 cups, diced, unpeeled, young rhubarb
1 tbsp water
1 tbsp all purpose flour
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp salt
Mix together the dry ingredients in a bowl. In a separate bowl, place chopped rhubarb with 1 tablespoon of water. Coat rhubarb with water. Place dry ingredients onto the wet rhubarb. Toss to coat the rhubarb.
Crunch Mixture
1 cup uncooked rolled oats
1/2 cup sifted all purpose flour
1/2 cup cubed butter or margarine
1 cup brown sugar, packed
Mix oats, flour, and brown sugar in a bowl. Add chopped butter until crumbly. Spread on top of the rhubarb mixture.
Directions
Heat oven to 350 degrees. Grease an 8x8 pan.
Place rhubarb mixture into bottom of pan.
Place crunch mixture on top of rhubarb mixture.
Bake 45 minutes.
Cut into squares, serve hot, and top with ice cream.
6-8 servings.