The other day when I was outside trying to bring some semblance of order to my weed filled flowerbeds, I noticed that our rhubarb was humongous! I cut it way back and made a rhubarb crisp, then froze enough rhubarb to make another later on. The rhubarb will grow back as well, so there will be more crisps in our future. A good fruit crisp served warm with a scoop of good vanilla ice cream is my favorite dessert. Rhubarb makes a delicious tangy, sweet crisp.
-Rhubarb Crisp recipe-
(based on the best berry crisp recipe from my friend A.H.)
Cut up cleaned rhubarb stalks into approximate 1/2 inch chunks.
In microwaveable mixing bowl combine about 8 cups rhubarb
with
1 1/2 cups sugar
6 Tablespoons cornstarch
Microwave about 10 minutes until juice thickens
Add 1 teaspoon vanilla
In a second mixing bowl mix dry ingredients:
1 1/2 cups brown sugar
2 cups oats
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
Grate 1 cup cold butter into dry ingredients
Combine until crumbly
Spread half of crumb mixture into a greased 9x13 baking dish
and pat it down
Top with rhubarb mixture
Sprinkle remaining crumb mixture over the rhubarb
and very gently pat it down
Bake in preheated oven at 375 degrees for approximately 40 minutes until golden brown
Enjoy!
(Don't forget that scoop of ice cream on top!)
Have a HAPPY Friday
and
a safe and Blessed weekend!
