My Mom's Rhubarb Crunch - Sunday, Nov. 9, 2008
Jan Sabin sent me an invitation to a recipe chain email. How long has it been since I've been invited to do that kind of thing? It used to be common to get that kind of letter. It was a nice way to trade around recipes and also to meet new people and keep in touch with old friends. So, I sent this recipe to Nancy Gayman, who is now retired and has moved out of the area with her husband, Dave. We really miss them. Nancy did the KCC pre school for years and Dave was the church custodian and all-around protector of the grounds.
It was nice to get an email from Nancy after I sent my recipe to her. She was the first one on the list and it was my task to send her a favorite recipe. I agreed with her when she told me that recipes from our moms are the best ones.
Rhubarb Crunch
350 for 30 minutes and then 325 at 15 minutes
Cook until thickened :
1 Cup sugar
1 Cup water
2 Tbsp. corn starch
Add:
1 tsp. vanilla ( 1 drop red food coloring, optional)
Mix:
1 cup flour
3/4 Cup Quick oatmeal
1 Cup brown sugar
1 cube melted butter or margarine
Prepare:
4 Cups diced rhubarb
Place 1/2 crumb mixture on bottom of 9" pan,
add rhubarb,
pour liquid over rhubarb,
add rest of crumb misture on top
It was nice to get an email from Nancy after I sent my recipe to her. She was the first one on the list and it was my task to send her a favorite recipe. I agreed with her when she told me that recipes from our moms are the best ones.
Rhubarb Crunch
350 for 30 minutes and then 325 at 15 minutes
Cook until thickened :
1 Cup sugar
1 Cup water
2 Tbsp. corn starch
Add:
1 tsp. vanilla ( 1 drop red food coloring, optional)
Mix:
1 cup flour
3/4 Cup Quick oatmeal
1 Cup brown sugar
1 cube melted butter or margarine
Prepare:
4 Cups diced rhubarb
Place 1/2 crumb mixture on bottom of 9" pan,
add rhubarb,
pour liquid over rhubarb,
add rest of crumb misture on top
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