Rhubarb crisp with vanilla ice cream. It’s crispy, saucy, tarty, sweet, warm and cold all in one little bite. Every family, I’m sure, has it’s own favourite rhubarb crisp recipe, this one is ours. We love it because of the double crust – one on the bottom and one on the top and because it’s not too sweet.
3/4 cup or 185 ml packed brown sugar
1/2 cup or 125 ml whole wheat flour
1/2 cup or 125 ml all purpose flour
3/4 cup or 185 ml old fashioned large flake oats
1/2 cup or 125 ml melted butter
1 tsp or 5 ml cinnamon
1/4 cup or 60 ml chopped nuts (walnuts or pecans)
3 1/2 cup or 875 ml sliced rhubarb
3/4 cup or 185 ml granulated sugar
2 tbsp or 30 ml cornstarch
1 cup or 250 ml water
1 tsp or 5 ml vanilla extract
Preheat oven to 350o F or 180o C
Mix brown sugar, flours, oats, butter and cinnamon until crumbly.
Press half the mix into a buttered 8″ baking square or a1.8 litre casserole dish.
Top with sliced rhubarb.
In a saucepan, over medium heat, combine granulated sugar, cornstarch, water and vanilla.
Cook until mixture turns clear and thick. In this picture, the sauce is just starting to turn.
Pour thickened mixture evenly over rhubarb.
Sprinkle remainder of crumb mixture over the rhubarb.
Sprinkle nuts over crumbs.
Bake in oven for 50 minutes.
What’s your favourite rhubarb recipe? We’d love to add it to our Fruit Share blog.