Desserts

---

Rhubarb Crunch

Ingredients

3 cups diced rhubarb
1 cup white sugar
3 tablespoons all-purpose flour
1 cup packed light brown sugar
1 cup quick cooking oats
1 1/2 cups all-purpose flour
1 cup butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
3. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
4. Bake in preheated oven for 40 minutes. Serve hot or cold.

---

---

Peanut Brittle

Ingredients

1 1/2 cups white sugar
2/3 cup water
2/3 cup light corn syrup
2 tablespoons butter
1/2 cup raw Spanish peanuts
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 teaspoons water

Directions

1. Generously butter a 12x18 inch cookie sheet. Set aside.
2. Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
3. Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
4. Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
5. Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.

---