Rhubarb Crisp: a Celebration of Summer! |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My rhubarb flourishes at the end of my clothesline, right next to a patch of hollyhocks that sway in the summer breezes. Right now there are some little birds (I can't make them out with my spotting scope) snatching up pine needles and flitting about busily. Anyway, this recipe comes from the June '09 issue of *Country Living*. I do live in the country, and have an abundance of rhubarb. It's easy to freeze the cut-up pieces, and if you toss the pieces with sugar (right in the zipper bag), you can pop it in the freezer and use them later. The extra sugar will be fine in the recipe! Ingredients:
5 cups chopped rhubarb (1/2-inch pieces) |
2/3 cup flour |
1 cup sugar |
1/2 cup brown sugar, packed |
1 teaspoon cinnamon |
orange zest (lots or little, to your taste) |
10 tablespoons butter |
1 cup oats |
Directions:
1. Preheat oven to 350.
2. Spread 'barb around a 13x9 (or for a thicker crisp use an 11x7) pan.
3. In a mixing bowl, combine flour, sugars, cinnamon and zest.
4. Cut in butter with a pastry blender, until it resembles coarse meal; toss in the oats.
5. Sprinkle crumble mixture over 'barb.
6. Bake until topping is browned and filling is bubbly, about 40-50 minutes.
7. Serve warm with or without ice cream or whipped cream.
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