NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"The ignorant man marvels at the exceptional; the wise man marvels at the common.'"~ George Boardman
My big disappointment in going to 'Lake Wobegon' on the Fourth of July was missing out on rhubarb pie. So it only follows that I had to make a rhubarb dessert last week.
RECIPE OF THE WEEK
I picked up a free Stearns-Morrison Enterprise newspaper supplement when I was there of Lake Wobegon's Way Above Average Hot Dish and Rhubarb Recipe Collection…so it seemed only appropriate that I try one. Since I have always preferred 'crisps' to 'pies' I chose to try a 'crunch'. Thanks for the great recipe, Terri…yum!
EMMERICH'S RHUBARB CRUNCH
recipe from Terri Emmerich of Emmerich's Produce
-
1 1/4 cups flour
- 1 cup oatmeal
- 1 1/4 cup brown sugar
- 1/2 cup melted butter
- 4 cups raw rhubarb, diced
- 1 cup water
- 1 1/4 cups sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
Mix together first four ingredients. Press 3/4 of mixture into an 8" x 8" cake pan. Cover with rhubarb. Mix remaining ingredients in saucepan and cook until thick. Pour over rhubarb. Sprinkle remaining crumb mixture over the top. Bake at 350 degrees for 45 minutes.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
