I love rhubarb and always try to save enough to last through the holiday season. Especially on cold, blustery days, it’s nice to have a little summertime sweetness from rhubarb desserts. One of my Facebook friends, Babbitt resident Theresa Miller, occasionally shares recipes and food photos on her page. She’s a talented cook and baker, and I always enjoy seeing her creations.
One day, Theresa shared a photo of a handwritten recipe for “Rhubarb Crunch.” I was intrigued by the cooked gel that gets poured over the raw fruit before baking. I took a screenshot of the recipe and made the dessert. I can honestly say this is the best rhubarb crisp-style recipe I’ve tried, so I asked her if I could share it. Of course, Theresa was happy to let me feature the recipe.
The original recipe came from Theresa’s mother-inlaw, Dolores. Theresa said she and her family love it, and she recommends adding extra cinnamon. If you didn’t save enough rhubarb to last through fall and winter, the Babbitt Zup’s has some in their freezer section. You could also make this with fresh cranberries or sliced apples. For apples, I would scale back on the sugar.
Theresa and her husband, Ben, host the annual Santa Claus Hay Ride in Babbitt. Santa and Mrs. Claus will be in attendance, and there will be hotdogs, cookies, hot cocoa, a gingerbread house contest, candy bags for kids, and a craft fair. The event is free, but donations are appreciated. Theresa also sells festive wreaths to help cover costs of the event.
If you wish to attend the event, it will be held on Dec. 13 from 4-8 p.m. at the Babbitt City Hall. To reserve a space for the craft fair, the cost is two bags of candy and you will need to bring your own table. Also, Mrs. Claus is in need of cookies and bars for the event, so if you would like to donate money or sweet treats, please text Theresa at: 218-235-9336.
Rhubarb Crunch
Ingredients:
Crust:
2 cups all-purpose flour
2 cups quick cooking oatmeal
1 cup packed light brown sugar
1 cup granulated sugar
1 cup salted butter, diced
2 teaspoons ground cinnamon (or more, if desired)
Filling:
8 cups chopped fresh or frozen rhubarb
2 cups granulated sugar
1/4 cup cornstarch
2 cups cold water
Instructions:
Crust:
Preheat the oven to 350 degrees F. Grease a 13x9-inch baking pan with cooking spray. In a large bowl, mix together the flour, oatmeal, brown sugar, and granulated sugar. Cut in the butter until coarse and crumbly. Press half of the mixture into the bottom of the prepared pan. Prepare the filling.
Filling:
Sprinkle the rhubarb over the crust. In a large pot, stir together the sugar and cornstarch. Add the cold water, whisking until combined. Bring the mixture to a boil and cook until the sugar is dissolved and the gel is clear. Pour the gel over the rhubarb. Sprinkle the remaining crust mixture all over the top. Bake for 1 hour or until the top is lightly browned. Serve with vanilla ice cream, if desired.
Yield: 16 servings.
