17 June 2008

This is a rhubarb crisp recipe I got from a fellow pastor's wife, Kristin. She got it from a church cookbook. I thought it was better when she made it than when I made it, but haven't yet figured out what is different. I will definitely try it again, though. Jim really liked it. We ate it warm with vanilla ice cream.
Rhubarb Crisp
4 c. diced rhubarb
1 c. granulated sugar
1 c. water
2 tsp. cornstarch
1 tsp. vanilla
1 c. flour
3/4 c. quick oats
1 c. brown sugar
1/2 c. melted margarine or butter
1 tsp. cinnamon
Combine rhubarb, sugar, cornstarch, water, and vanilla and place in 9 x 13-inch glass baking dish. Mix flour, oats, brown sugar, and margarine to make the topping and spread over rhubarb. Sprinkle with cinnamon. Back for 40 to 50 minutes at 350 degrees or until bubbly and topping is a little crunchy.

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