Rhubarb Crisp
Make rhubarb crisp with strawberries in spring and apples in fall to enjoy a simple, year-round dessert.
Prep time:
Cook time:
Serves: 8
Calories per serving: 249
Ingredients:
Cook time:
Serves: 8
Calories per serving: 249
3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional
Directions:
Preheat the oven to 350°F. In a large bowl, combine the sugar and cornstarch. Add the rhubarb and apples or strawberries, and toss to coat. Spoon the mixture into an 8-inch cast-iron or other ovenproof skillet and spread it evenly. Editor's Tip: If you don't have an ovenproof skillet, bake the crisp in an 8x8-inch or similarly sized baking pan that can withstand the oven's heat. Ceramic or glass won't react to the natural acidity of rhubarb as steel or aluminum bakeware might.
In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit.
Bake the crisp until bubbly and the fruit is tender, about 45 minutes. If desired, serve it warm with ice cream.
Source: tasteofhome.com
In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit.
Bake the crisp until bubbly and the fruit is tender, about 45 minutes. If desired, serve it warm with ice cream.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.