The Sandhill Crane

Corrales, New Mexico

Specialty Recipe

Rhubarb Crunch

Ingredients:

3 cups (about 1 pound) rhubarb, thinly sliced

1 cup sugar

3 Tablespoons white flour

Topping Ingredients

1 cup brown sugar

1 cup old-fashioned rolled oats

1-1/2 cups white flour

1/2 cup butter

1/2 cup vegetable shortening

1/2 teaspoon nutmeg

1/2 cup chopped walnuts

Combine rhubarb, sugar, and 3 tablespoons flour; place in greased 13 x 9-inch pan.

Combine brown sugar, oats, 1-1/2 cups flour, nutmeg, and walnuts. Cut in butter and shortening until crumbly. Sprinkle over rhubarb mixture. Bake at 375 degrees for 40 minutes or until rhubarb is soft. Allow to cool at least 1/2 hour. Serve warm or at room temperature with a scoop of vanilla ice cream.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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