Saturday, June 2, 2012

Rhubarb Apple Crisp!

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Rhubarb Apple Crisp

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!

Ingredients

  • 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

Directions


  • 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.


2 comments:

MichelleM said...

Yum! I harvested about 3 lbs of rhubarb a few days ago and froze it for future use. Thanks for the inspiration!

Lara Schneider said...

You're welcome!

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