Thursday, April 18, 2013

Rhubarb crisp

Rhubarb is another one of those great harbingers of spring. Usually paired with strawberries, it's also great on its own (provided you sweeten it a little, as rhubarb is pretty tart). This crisp is sweet and tart together, and trust me, it didn't last long enough to cool down. We scarfed it up hot out of the oven.

3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb
2 cups sliced peeled apples
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon

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.

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