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.
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
►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.