My sister Wendy gave me a bunch of rhubarb from her huge
rhubarb patch. I had to replant mine
and she generously gave me 5 new starts so I will have lots in a couple of
years. Mean while, now I don't have to wait thanks for Wendy, so I’m making rhubarb crisp. I thought and thought of what to do with it, and since I like things simple I thought I would do a simple crisp with it and
freeze the rest of the rhubarb for my next dessert inspiration.
Wendy makes the best rhubarb cheesecake and I love rhubarb
strawberry pie. Maybe I’ll do that with
the next dessert. So I thought I would
share just a simple rhubarb crisp recipe with you. I have a whole chapter on rhubarb in my book
and have posted that chapter on an earlier blog if you want to look at that
chapter for other ideas to do with rhubarb.
Rhubarb Crisp
1 cup packed brown sugar
1 cup flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 teaspoon cinnamon
4 cups sliced rhubarb
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
Combine the brown sugar, flour, oats, butter and cinnamon
for your crumble. Press half of the brown sugar and oats mixture into a
buttered 8-inch square baking dish. Slice your rhubarb into 1 inch pieces. Top the bottom layer with the cleaned and
sliced rhubarb.
In a saucepan combine 1 cup granulated sugar, cornstarch,
and the 1 cup of water and vanilla. Cook together until clear and pour over
rhubarb.
Top rhubarb with remaining crumble mixture and bake at it 350°
for 45 to 55 minutes. This crisp is
really great served warm with vanilla ice cream.
Variation: You can always add strawberries to the rhubarb to make it a rhubarb strawberry dessert. Add 2 cups of rhubarb and 2 cup of strawberries.
I had rhubarb crisp with ice cream at book club 2 months ago
and it was so tasty I have wanted it again.
Thank you Wendy for sharing. Hope
you have someone who shares or that you have a patch of your own.
Be happy and may God bless you and yours.
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