Scrumptious Rhubarb Crisp

I love to cook, but especially to bake. But when it comes to pie crusts, I absolutely suck. So when friends brought over some of their freshly ripened rhubarb, I decided to do a crisp instead my husband's favorite pie.

Since we had to empty our den to turn it back into a living room while we remodel our living room, I had to pack up all my cookbooks. I could have sworn I did keep my favorite one out, but where I put it, I had no clue. So, I looked around online and I found several similar Rhubarb crisp recipes. This one stood out, because it had me making a sauce for it rather than sprinkling ingredients over the rhubarb. I sent it to the printer and set out to make it.

It was to die for. A perfect blend of tart and sweet. The topping was the best I've ever had. My husband, isn't huge crisp fan, but he raved. Jesse couldn't get enough of it, so he filled a bowl and took it back to his appartment.

Rhubarb Crisp

Preheat oven. 350 degrees

4 cups sliced Rhubarb

Topping

1 cup light brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 teaspoon cinnamon

Sauce

1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla

I had 12 cups of Rhubarb, so I laid it out in a 9x12 pan. A single batch, you'd use a 8x8 pan.

In large mixing bowl, mix with a fork, all the dry topping ingredients then add the butter and continue to mix with a fork until you have a crumbled mixture, then set aside. I trippled the topping recipe, but doubled the cinnamon per recipe and added a quarter teaspoon of cloves per recipe.

In a saucepan, I mixed the sauce ingredients, trippling the batch. You then cook, stirring contantly until it thickens. Pour over Rhubarb, cover with crumbled topping and cover with foil until the last fifteen minutes.

Bake for about 40 minutes.

Give it a try when Rhubarb season comes around again. I'm not so sure frozen Rhubarb would be a tasty.

Bekki
http://bekkilynn.net/