Rhubarb Crunch {Gluten Free}

Strawberries and rhubarb are in season right now, and we are enjoying rhubarb crunch. A "crunch" is very similar to a "crisp." A crunch dessert has a streusel-like layer on the bottom in addition to the streusel-like layer that would be on the top only if the dessert were a crisp. One layer means it's a crisp, sometimes called a "crumble," and two layers means it's a crunch. (And while we're on the subject on desserts that start with "C," "cobblers" are fruity desserts that have a biscuit topping, as opposed to crisps that have oats in them.) But no matter what you call it, it's a wonderful blend of flavors and textures.

This recipe is very similar to the Black Raspberry Crisp recipe I posted. This rhubarb crunch recipe was adapted from the Mennonite Community Cookbook, originally published in 1950. The edition we have is the 35th printing, from 1993!

Ingredients

Streusel layer:

1 cup flour (We use Pamela's Artisan flour blend, or Bob's Red Mill Gluten Free One to One baking flour)

3/4 cup uncooked oatmeal

1 cup sugar

1/2 cup melted butter or coconut oil

2 teaspoons cinnamon

4 cups diced rhubarb

Sauce:

1 cup sugar

2 Tablespoons potato starch

1 cup water

1 teaspoon vanilla

Instructions:

Mix the streusel layer ingredients until crumbly. Press half of the crumbs into a greased 9 inch baking pan. (We grease with coconut oil.)

Add diced rhubarb.
Measure 1 cup water in pyrex. Pour 3/4 cup of water into a pan. Add sugar and heat.

Meanwhile combine remaining 1/4 cup of water and potato starch. Stir starch water into sugar water. Continue to stir. Sauce will thicken within minutes.

Pour sauce over rhubarb.

Top with remaining crumbs.

Bake at 350 for 35-40 minutes.

Best served hot a la mode, so the ice cream melts over the crunch.

UPDATE: click the print friendly button at the bottom of the post to edit a printable version of this page.