Sunday, May 26, 2013

Rhubarb Crisp

My rhubarb is going to seed already so need to start using some of it.  I made a rhubarb crisp for Josh.  I modified my recipe a bit and used some of my gifted homemade maple syrup for the crumble.  It is sooooo good.  Would be nice for a Sunday brunch just hot out of the oven.

Rhubarb Crisp

1/2 cup brown sugar
½ cup maple syrup
1 cup flour
1 cup oats
1/2 cup melted butter
1 teaspoon cinnamon

4 to 5 cups cut up rhubarb
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla

Combine brown sugar, flour, oats and cinnamon in a bowl. Stir with a whisk to combine all the dry ingredients. Slowly add the melted butter and maple syrup stirring to combine. Mix together until crumbly. 

In a saucepan combine the water, granulated sugar, cornstarch and vanilla. Cook and stir until the mixture becomes transparent and has thickened.

Spray a 9 x 13 inch baking dish.  Put your rhubarb in the bottom of the dish and pour the syrup over the rhubarb.  Sprinkle the crumble over the top. Bake in a 350 degree oven for 45 minutes or until it is bubbly and topping is slightly browned.

Serve warm or cold.  Serve with vanilla ice cream if you are serving it warm. 

Have a great Sunday.  Be happy and may God bless you and yours. 

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