Rhubarb season is here! And my lovely friend Maja had quite a bit of it in her CSA box and gave me 3 stalks that I put to good use with a recipe I found online for Rhubarb crisp! You can add either apples or strawberries to this recipe, I just chose apples because they were around! The recipe also says to peel them, but I didn't and it came out just fine. I think if you use a type of apple with a thin peel it's totally okay and quite honestly it adds some texture and a lot of flavor! I also misread the recipe and put 1/2 cup of brown sugar into my fruit instead of the 3/4 sugar it lists (DOH!). Easy fix though, I just added another 1/4 cup white sugar. It's about a 1:1 ratio for substitution, or as I read online: 1c. white sugar to 1c. and 1/4c. molasses. I didn't bother with the molasses, however, and it turned out just wonderfully!
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 cups sliced fresh rhubarb (I peeled mine)
- 2 cups sliced peeled (optional) apples or sliced strawberries
- 1 cup quick-cooking or old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Vanilla ice cream, optional
- In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
- In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.