Monday, July 1, 2013

Rhubarb Crisp

     When summer arrives, this is one of the recipes that I crave. I try to make rhubarb crisp at least once a year, it's so good. When we get rhubarb from friends, we cut up all of it, make a rhubarb crisp and freeze the rest of the rhubarb for later. That way the second time around, it's easy to whip something up with the already-cut rhubarb.
     This recipe is an easy one that my mom has had in her recipe box for years. I made it with just rhubarb, but if you wanted strawberry-rhubarb crisp you could easily add some strawberries to the mix. It's also easy to substitute apples once fall gets here.  Once your rhubarb is washed and cut, this is really fast to mix up and get in the oven.
Here's the recipe:

Rhubarb Crisp

Ingredients:
1 1/2 C. Oatmeal
2 1/2 C. Brown Sugar (1 1/2 for apple)
1 C. Flour
1 C. Butter
Rhubarb

Instructions:

Fill the bottom of a 9 x 13" pan with cut up apple or rhubarb. Mix the rest of the ingredients in a large mixing bowl until well blended and sprinkle over the rhubarb. Bake at 350 for 35-40 minutes.
Serve warm with vanilla ice cream.

     When I made this, we ran out of brown sugar, so I had to substitute some sugar in the raw and it still tasted fine. If you have left-overs, just cover the tray with tinfoil and leave it on the counter, this will keep the topping more crisp instead of it getting soggy. This is absolutely best with a scoop of vanilla ice cream, but it's pretty good by itself too!

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