Friday, June 5, 2015

Rhubarb Crisp

Part of embracing the spring and early summer is to:
1. Thank the Lord for the living through another winter and
2.  RHUBARB!!!

I <3 Rhubarb.  Always have, always will.  Unfortunately, I do not have any rhubarb plants.  So, I depend on friends and coworkers - and I highly grateful to them when they provide!  I was very fortunate this week that one of my coworkers brought me some rhubarb.  HAPPY DANCE!!  I asked the teenager what she would like .  .and this is what she chose.  Good choice, Teenager... good choice.

Rhubarb Crisp

6 Cups of Rhubarb, washed and diced/sliced
2 Cups Granulated White Sugar
1 Teaspoon Cinnamon
2 Tablespoons Cornstarch
1 and 1/2 Cups Oatmeal
1 and 1/2 Cups Flour
2/3 Cup Brown Sugar
1/2 Teaspoon Baking Soda
1/2 Cup Butter, melted

Step 1:  Prepare a 9x13 baking dish by spraying with baking spray.  Preheat oven to 350 degrees Fahrenheit.

Step 2:  In a large bowl, add the rhubarb, white sugar, cinnamon and cornstarch.  Mix together.  Pour the mixture into the 9x13 pan and spread into an even layer.

Step 3:  In that (now) empty bowl, add the flour, brown sugar, and baking soda.  Mix together.  Add the butter.  Mix together.  This will be lumpy, but do the best you can.

Step 4:  Spread the flour/sugar/butter mixture over the rhubarb in the pan.  Break up an large chunks of the dry mixture with your fingers.

Step 5:  Place in oven and bake for 45 minutes - until hot and bubbly.  

To serve, scoop out a big spoonful into a bowl.  Adorn with either whipped cream or ice cream.  For an even better treat - just pour a little 1/2 and 1/2 over your serving (swoon!).  

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