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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rhubarb Crisp Recipe

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This recipe for Rhubarb Crisp is from MY HOME COOKING - Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups sliced rhubarb
1 cup granulated sugar
2 - 3 tablespoons cornstarch
1/2 cup gluten free rolled oats
1/2 cup grown sugar
1/4 cup brown rice flour
1/4 teaspoon cinnamon
1/4 cup butter or vegan margarine
1/4 cup shredded unsweetened coconut
Directions:
Directions:
1. Preheat oven to 375 F.
2. in a large bowl combine sliced rhubarb, sugar and cornstarch. Stir to coat well.
3. Transfer rhubarb into an 8x8 baking dish
4. In a medium bowl mix together the oats, brown sugar, brown rice flour and cinnamon
5. Cut in the butter until the mixture forms coarse crumbs.
6. Stir in the coconut
7. Sprinkle the topping over the fruit, making sure to coat evenly
8. Bake for 30 to 35 minutes until the topping is nice and golden brown
9. Let sit a few minutes before serving.

 

 

 

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