Trish's Rhubarb Crisp

Serves: 8
Total Calories: 288


3/4 cup flour
3/4 cup packed brown sugar
1/2 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons butter
1/2 cup chopped walnuts, optional

1 1/2 pounds rhubarb, cut into 1/2 inch pieces (about 7 to 8 cups)
3+ tablespoons sugar
2 teaspoons flour
1/2 teaspoon vanilla extract


TOPPING: Mix first 5 ingredients. Rub in butter until mixture begins to clump together. Mix in nuts. Topping can be made ahead, chilled and taken to camp.

FILLING: Line Dutch (10-inch or 12-inch) with foil. Combine filling items in a large bowl and toss to coat. Transfer mixture into dutch oven. Sprinkle topping evenly over fruit. Bake until fruit is tender or topping is crisp (about 45 minutes). Cool 20 minutes. Serve warm. You can also bake it in a 8 x 8 x 2-inch glass baking dish in 400°F oven for 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream or frozen yogurt.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts

Nutritional Facts:

Serves: 8
Total Calories: 288
Calories from Fat: 123

This Trish's Rhubarb Crisp recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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