Sunday, May 16, 2010

The Rhubarb Is Ready

The Rhubarb is beautiful this year and I wonder if all the rain has something to do with that...whatever the reason, it is a bumper crop and will be enjoyed!

I scoured the blogs for rhubarb recipes and also consulted my Little Rhubarb Cookbook and decided to make a crisp this afternoon!

The recipe comes together quickly and bakes for 45 minutes and smells so good...a nice scoop of vanilla ice cream just makes for a Sunday afternoon treat!

Rhubarb Crisp:

1 cup brown sugar, firmly packed
1 cup flour
3/4 cup old fashioned oats
1/2 cup unsalted butter, melted
1/2 teaspoon cinnamon
4 cups sliced rhubarb
3/4 - 1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1/2 teaspoon vanilla

Combine the brown sugar with flour, oats & cinnamon in a bowl and stir to thoroughly combine all dry ingredients. Slowly add the melted butter, stirring to combine until crumbly.

In a small saucepan combine the water, granulated sugar, cornstarch & vanilla. Cook & stir over medium heat until the mixture runs clear and thickens.

In a 8" x 8" pan that has been greased lightly with butter, press about 1/2 of the crumb mixture . Top with the sliced rhubarb evenly.

Pour the thickened mixture over the rhubarb and finally sprinkle the remainder of the oat mixture on top.

Bake at 350 degrees for about 45 minutes

Serve with vanilla ice cream and a bit of mint for garnish.

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