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Rhubarb Crunch
- Makes: 6 servings
- Prep 30 mins
- Cool 30 mins
- Bake 35 mins
- Stand 15 mins
Ingredients
-
1
cup
granulated sugar
-
1 1/2
teaspoons
finely shredded orange peel
-
2
tablespoons
orange juice
-
6
cups
sliced fresh rhubarb (about 2 pounds) or frozen unsweetened sliced rhubarb, thawed but not drained (about 1 1/2 pounds)
-
1
tablespoon
butter, softened
-
2
slices
firm-textured white or whole wheat sandwich bread, cut into quarters
-
3/4
cup
finely chopped pecans, macadamia nuts or almonds
-
1/2
cup
finely crushed graham crackers
-
1/2
cup
packed brown sugar
-
1
teaspoon
ground cinnamon or apple pie spice
-
1/4
teaspoon
ground ginger or ground nutmeg
-
1/8
teaspoon
salt
-
1/4
cup
butter, melted
-
Vanilla ice cream or whipped cream
Directions
- For filling: In a large bowl, stir together granulated sugar, orange peel and orange juice. Add rhubarb; gently toss until coated. Let mixture stand about 15 minutes or until a syrup forms, stirring occasionally.
- Using the 1 tablespoon butter, generously coat bottom and sides of an 8x8x2-inch baking dish (2-quart square) or an 11x7x1-1/2-inch baking dish (2-quart rectangular). Set aside.
- Place steel blade in a food processor. Add bread quarters. Cover and pulse with on/off turns until bread forms fluffy, soft bread crumbs. Transfer bread crumbs to a large bowl. Add pecans, crushed graham crackers, brown sugar, cinnamon, ginger and salt; gently toss until combined.
- Evenly scatter 1/3 of the crumb mixture onto the bottom of the prepared baking dish. Top with the rhubarb mixture. Sprinkle the remaining crumb mixture over the rhubarb. Drizzle melted butter over all.
- Bake in a 375 degrees oven for 35 to 40 minutes or until the rhubarb is bubbly and tender and the crumbs are nicely browned. Cool for 30 minutes on a wire rack. Serve warm with ice cream or whipped cream. Makes 6 servings.
Variation
- Rhubarb-Berry Crunch: Prepare as above, except substitute 1-1/2 cups blueberries, blackberries, raspberries or coarsely chopped strawberries for 1-1/2 cups of the sliced rhubarb. Continue as directed.
Nutrition Facts
(Rhubarb Crunch)
Servings Per Recipe 6, vit. C (mg) 13, vit. A (IU) 777, sugar (g) 66, fiber (g) 4, Polyunsaturated fat (g) 4, iron (mg) 1, cal. (kcal) 597, pro. (g) 6, carb. (g) 82, Fat, total (g) 29, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Riboflavin (mg) 0, Niacin (mg) 1, Potassium (mg) 564, chol. (mg) 75, calcium (mg) 212, Monosaturated fat (g) 11, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 243, sat. fat (g) 13, Thiamin (mg) 0