Rhubarb Crisp Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
4 c uncooked rhubarb
1 c to 1 1/2 c sugar
2 tbsp cornstarch
1 tsp vanilla
3/4 c water
Crisp Topping:
1 c flour
3/4 c oats (regular, not quick cook kind)
1 c brown sugar, packed
1/2 c butter or margarine
1/2 tsp cinnamon
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Directions: |
Directions:Preheat oven to 400 degrees. Grease a 2 quart casserole dish.
For filling, combine all ingredients and cook until rhubarb is tender. Rhubarb is extremely tart that's why there is a variance in the amount of sugar you may want to add. I always err on the side of less, more towards the 1 cup range since the topping also contains sugar.
While rhubarb is cooking, prepare "crisp" topping. Combine flour, brown sugar, and cinnamon in a bowl. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in oats.
Place about 1/3 of crisp in bottom of casserole dish. Cover with the hot, cooked rhubarb filling. Take remaining crisp and sprinkle evenly over the top of filling. Bake for 20 to 25 minutes or until crisp begins to brown. |
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Personal
Notes: |
Personal
Notes: One thing you need to know about rhubarb, if you are picking it fresh, DO NOT eat the leaves. They are poisonous. Only the stalks are edible. If you like the crisp topping, double the ingredients. If you double the topping, reduce the sugar in the filling to 1 cup--the extra topping makes up for it!! The topping, combined with the tartness of the rhubarb, is tasty. Frozen uncooked rhubarb is an acceptable substitution for fresh. Since you're cooking it anyway, you really cannot notice a difference.
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