When the rhubarb begins to grow in the springtime, you often get a chance to try a tasty new recipe, or maybe even prepare a family favorite that's been enjoyed for years.
However, it seems it's getting a little more difficult to find people who still have rhubarb growing on their property, and have enough to share. Of course, picking your own home-grown rhubarb will taste much better than anything you can get at the grocery store, right?
Thanks to today's social media, it's pretty easy to send out a message through facebook, twitter,etc. and let others know of your need. That's just what Bill Cameron did, earlier this week,
and I asked him if he would like to share his recipe, which is a family favorite, passed down from his grandmother, the late Edna Crouse.
Grandma Edna Crouse's Rhubarb Crunch, submitted by Bill Cameron
1cup brown sugar
3/4 cup flour
3 3/4 cup instant oatmeal
1/2 cup melted margarine
1 cup sugar
1 cup water
2 tbsp. cornstarch
4 cups cubed rhubarb
Mix first 5 ingredients together and set aside.
Place next 4 ingredients in large pot and boil until rhubarb is tender.
Pour into 13x9 sprayed pan.
Crumble topping over mixture.
Bake at 350° for 40 minutes.
Let cool. Top with cool whip when serving
Thanks for Sharing, Bill!