Rhubarb Crisp
Bonnie Hunter
BHQM E-Newsletter Issue #6

Growing up in downeast Maine, I remember spring and the smell of my mother's rhubarb sauce cooking on the stove.  We had a huge wild rhubarb patch near the garden and she took full advantage of its tangy fruit.  A special treat was her recipe for Rhubarb Crisp. 

Place in greased 7" x 10" pan, or 2-quart baking dish: 

4 cups fresh rhubarb* (5 to 6 stalks)―cut into ½" to 1" pieces

Mix the following together in a saucepan and bring to a boil to make a syrup:

1 cup sugar
2 Tbsp. cornstarch   
1 cup water

Remove from heat and add:

1 tsp. vanilla

Pour syrup over rhubarb and set aside.

Topping―mix together:

1 cup flour
3/4 cup old-fashioned oats
1 cup brown sugar
1/2 cup melted butter

Sprinkle topping mixture evenly over rhubarb/syrup.  Bake uncovered at 375° for 40 minutes until topping is crisp and lightly browned.  Cool slightly.  Serve warm with vanilla ice cream, frozen yogurt, or whipped cream.

*use can also use frozen rhubarb in this recipe

VARIATIONS:

►Strawberry-Rhubarb Crisp―Add 1 to 1½ cups sliced fresh strawberries to the 4 cups of rhubarb.

►Raspberry-Rhubarb Crisp―Add 2 cup fresh raspberries and decrease rhubarb to 3 cups.

►Blueberry-Rhubarb Crisp―Add 2 cups fresh blueberries and decrease the rhubarb to 3 cups.