Tuesday, May 19, 2009

Rhubarb Crisp

One of my favorite things to make this time of year with the abundance of rhubarb, is this crisp recipe. I just love it! Warm out of the oven with vanilla ice cream on top...yummy! (Cold out of the fridge for breakfast isn't bad either). I sent the boys out to pick the rhubarb for me and 5 min. later I realized they hadn't returned and it dawned on me I didn't specify how much to pick. Needless to say I will be making Rhubarb Cookies soon too. (and giving rhubarb to others as well). I got this recipe from Taste of Home years ago.
Rhubarb Crisp
1 1/2 c flour
1 c packed brown sugar
1/4 tsp baking soda
1 1/2 c old-fashioned oats
1/2 c chopped walnuts (I never add these, not a fan)
1/4 tsp salt
1 c cold butter
3 c sliced rhubarb
1 1/2 c sugar
1 tsp vanilla
1 1/4 c cold water, divided
3 TBS cornstarch
1/2 tsp red food coloring, optional
Soak rhubarb in 1 cup cold water. In a large mixing bowl, combine the flour, oats, brown sugar, nuts, baking soda, and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13 x 9 pan, set aside.
In a saucepan, combine sugar and cornstarch and remaining 1/4c cold water, stir until smooth. Drain the water off the rhubarb. Add rhubarb, vanilla, and food coloring to saucepan. Bring to a boil; cook and stir for 5 min. or until thickened. Spoon over crust; sprinkle with the remaining crumb mixture. Bake at 350 for 20-25 min. or until golden brown. Serve with ice cream if desired.

1 comment:

  1. I wish I was there to use some of your rhubarb. The crisp looks delicious. Mom


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