Tuesday, June 14, 2011

Rhubarb Crisp

My sister had some rhubarb she was willing to share so I put a bunch in the freezer and then made a rhubarb crisp with the rest to share with her at lunch. It was wonderful! Especially since we ate it warm with vanilla frozen yogurt. Yummy.
I put it in this oblong pan, since it was 2-quarts, as called for in the recipe. I think a smaller, deeper dish would have been better, because the topping would have been thicker. Still, it was fantastic like this and disappeared completely once the children got home from school.

It was so good, you're sure to want the recipe, so here it is, from the Better Homes and Gardens COOK BOOK 12th Edition, page 246.

Rhubarb Crisp
5 cups sliced rhubarb, fresh or frozen (if frozen, thaw but do not drain)
3/4 cups sugar
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup all purpose (I used whole wheat) flour
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 cup butter
1/4 cup chopped nuts or coconut (I didn't have either and I didn't miss them)

1. For filling: place rhubarb in a 2-quart square baking dish. Stir in the granulated sugar and the flour.
2. For topping: in a medium bowl, combine the oats, brown sugar, flour and nutmeg and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts (or not). Sprinkle topping over fruit.
3. Bake in a 375degree oven for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream. (Yes, definately with ice cream!!!)


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