Title: Rhubarb Nut Crunch
Categories: Dessert Fruit
Yield: 6 Servings

1	lb	Rhubarb (about 5 cups)
1 1/4	c	Granulated sugar
1/2	c	All-purpose flour
1/2	ts	Ground cinnamon
3/4	c	Orange juice
1		Topping:
1/2	c	All-purpose flour
1/2	c	Oatmeal
1	c	Brown sugar
1/3	c	Butter or margarine, at room temper
1/2	c	Coarsely chopped hazelnuts (2 ounce

* Whipped cream or vanilla ice cream

Heat oven to 350 degrees. Generously grease, or coat with non-stick cooking spray, an 8x12x2 glass baking dish. Cut rhubarb in 1-inch chunks and place in prepared baking dish. Sprinkle with sugar, flour and cinnamon. Toss to evenly coat. Pour orange juice over mixture.

Topping: In medium bowl, combine flour, oatmeal and brown sugar. With pastry blender cut in butter until it becomes like coarse meal. Spread evenly over rhubarb. Sprinkle hazelnuts on top. Bake at 350 in the center of the lower third of the oven until the rhubarb is tender and the mixture is bubbling, about 35 to 40 minutes. Cool to lukewarm and serve with whipped cream or vanilla ice cream. Source: FOODday, June 18, '91 Posted by: Valerie Whittle From: Dave Sacerdote Date: 05-17-98 (23:44) The Once And Future Legend (1) Cooking

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