Remember the rhubarb I got from the farm? I promised I would let you know how I used it, so here goes. Thanks to my cousin (and my namesake) Patty H. for this recipe for Rhubarb Crisp. I found it in an old Holy Trinity Catholic Church cookbook. (And we all know church ladies can really cook!)
This dessert takes me back to Mom’s kitchen once again, since I wouldn’t be surprised if Cousin Patty got the recipe from her. (I’ll have to ask her.)
I brought a bag of the fresh chopped fruit with me to Indiana, and I made a batch of…
RHUBARB CRISP
1 C. flour
1 C. brown sugar
3/4 C. quick oatmeal
1/2 C. melted butter
4 C. chopped rhubarb
1 1/2 C. white sugar
2 T. flour
1 C. water
1 tsp. vanilla
1/2 tsp. lemon juice
METHOD
Spray a 9 x 13 inch baking dish with cooking spray. Mix flour, brown sugar, oatmeal and butter until crumbly. Press half of mixture into baking dish. Add a layer of rhubarb.
In a saucepan, whisk together white sugar, flour, water, vanilla and lemon juice…and cook until thick and clear. Pour hot mixture over rhubarb layer. Sprinkle remaining crumbs on top. Bake at 350 degrees for an hour. (I love to serve it warm…and topped with vanilla ice cream.)
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| Crumbled mixture topped with my well-traveled rhubarb! |
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| Cooked mixture to pour over rhubarb layer |
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| Ready for top layer of crumb topping |
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| Ready for the oven…350 degrees for approx. one hour |
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| The finished dessert…READY FOR ICE CREAM! |
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