A classic Amish spring confection!
Homemade Rhubarb Crumble
Ingredients
- 1 cup flour
- 1 cup brown sugar
- 3 /4 cup oatmeal
- 1 cup butter
- 4 cups diced rhubarb, raw
- 1 cup sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
- Red food coloring optional
Instructions
- Mix the first four ingredients until crumbled. Press half of the mixture into a 9 X 13 inch baking dish. Layer rhubarb on top of the mixture in the baking dish. In a pan cook the sugar, water, cornstarch, and vanilla over low heat until clear. Add a little red food coloring for color if you like. Pour over rhubarb and then top with other half of crumbs. Bake at 350 for 1 hour.
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Tiffanie
I was wondering about the names. I've seen a lot of new names in books and wondered if they were authentic, so thanks for clearing that up!
Marilyn from NY
There is an Amish couple not too far from where I live that a set of twins. The daughter they named Sylvia and the boy Eli. He was named Eli after one of his grandfathers. You really don't see either of those names a lot anymore.
Charlotte
Note the Miracle Whip jar used for the juice. I thought you were not supposed to use "mayonaise" jars for canning because the seal would not be reliable or the jar itself would not hold up to the pressure of the canner. Am I wrong about that? Do others of you use these jars for canning?
Margie Conrad
Juice is canned using a water bath, no pressure, so these jars should work just fine.
Karen
Several years ago the Organic Gardening magazine did an article where they tested mayonnaise jars against canning jars, and found that the mayo jars weren't any more prone to breaking during the canning process. I don't know if there have been any newer findings or not, but I have done the water bath canning in mayonnaise/Miracle Whip jars. The canning lids seal just fine on them.
Judith A
I have used Miracle Whip jar for 30 plus years and never had a problem with them. Mine are the wide mouth jars. I think the glass they used then were a much heavier glass. I pressure can all my produce.
Shirley Younker
I made the rhubarb crumble from your recipe. Is the 1 cup of butter correct? It turned out like cookie dough. So I added additional oatmeal and flour and it turned out well. When I think of crumble or crisp, I don't think of cookie dough but a loose mixture to be able to spread on the bottom and top.
Carolyn
I made the strawberry rhubarb pie from last weeks column. It was delicious.I have never tasted strawberry rhubarb pie let alone make it. My neighbor supplies me with all the rhubarb I can use plus some. In return I make a batch of strawberry rhubarb jam for them. Although the husband, Jeff has made me promise to make him a strawberry rhubarb pie I told him it would be my first so theirs would be the second. It is a easy recipe. Thank you so much.