Homegrown Rhubarb Crisp RECIPE
Every growing season seems to have a bumper crop. Last year it was blackberries, this year it's rhubarb (and strawberries earlier).
"Crisps" are such an easy and delicious dessert so I thought I'd share my rhubarb crisp recipe.
4 cups rhubarb (chop ends off, rinse & cube)
2/3 cup brown sugar
1/2 cup flour
1/2 cup oatmeal (I used old fashioned rolled oats)
1/3 cup salted butter (melted and cooled to warm)
1 teaspoon cinnamon
1 teaspoon vanilla extract
(a pinch of salt if you used unsalted butter above)
Begin by preparing the rhubarb as described above.
In a different mixing bowl combine the brown sugar, flour, oatmeal, cinnamon, and salt - stir until combined. Now stir in the melted butter and you will notice that the mixture will be a little clumpy (see picture below).
Spray or butter a square glass Pyrex baking dish. Pour the prepared rhubarb in the bottom of the sprayed baking dish and spread around evenly. (see picture below)
Cover the fruit with the oatmeal mixture (see below).
Bake in a preheated 375 degree oven for about 30 minutes (or until desired golden brown color is achieved)
Remove from the oven and cool on a rack.
Top with whipped cream.
:Serve & ENJOY!
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