Rhubarb Crisp
This recipe is wonderful with the season’s first tender stalks, but if you don’t mind “stringing” the stalks like celery, you can use them all season long. I like to dice and freeze extra for the winter months. Make your dice about a half inch, it holds up to the baking better.
RHUBARB CRISP, serves 6 to 8. Bake until bubbly at 350 degrees, about 40 minutes
3 # trimmed rhubarb stalks
Zest and juice of one lemon
1/2 cup white sugar
2 tb vanilla and a dash of cinnamon
1 tsp. Freshly grated nutmeg
1 cup quick cooking tapioca
Mix all together. Let this soak and soften the tapioca while you prepare a bottom crust, or this can be omitted. Sometimes a crunchy topping is enough.
CRUMBLE TOPPING
1 cup light brown sugar
1 cup AP flour
1/2 tsp. Cinnamon
1 stick of cold butter
Cut the butter into the dry mixture .
Add:
1/2 cup crumbled quick oats
1/2 cup chopped walnuts , if desired
Grease a glass pan of choice with butter, add the rhubarb mixture.
Top evenly with the crumble. I add a few more pieces of butter on top of all.
We enjoy this dessert hot out of the oven with a local vanilla ice cream or gelato!
LIFE IS GOOD! ~ ENJOY THE LUSH AND EARLY DAYS OF SUMMER~ Laura
