Friday Faves...Rhubarb Crisp!

The other day when I was outside trying to bring some semblance of order to my weed filled flowerbeds, I noticed that our rhubarb was humongous!  I cut it way back and made a rhubarb crisp, then froze enough rhubarb to make another later on.  The rhubarb will grow back as well, so there will be more crisps in our future.  A good fruit crisp served warm with a scoop of good vanilla ice cream is my favorite dessert.  Rhubarb makes a delicious tangy, sweet crisp.

-Rhubarb Crisp recipe-

(based on the best berry crisp recipe from my friend A.H.)

Cut up cleaned rhubarb stalks into approximate 1/2 inch chunks.

In microwaveable mixing bowl combine about 8 cups rhubarb 

with

 1 1/2 cups sugar

6 Tablespoons cornstarch 

Microwave about 10 minutes until juice thickens

Add 1 teaspoon vanilla

In a second mixing bowl mix dry ingredients:

1 1/2 cups brown sugar

 2 cups oats

 1 1/2 cups flour

1/2 teaspoon salt 

1 teaspoon baking powder

Grate 1 cup cold butter into dry ingredients

Combine until crumbly

  Spread half of crumb mixture into a greased 9x13 baking dish

and pat it down

Top with rhubarb mixture

Sprinkle remaining crumb mixture over the rhubarb

and very gently pat it down

Bake in preheated oven at 375 degrees for approximately 40 minutes until golden brown

Enjoy!

(Don't forget that scoop of ice cream on top!)

Have a HAPPY Friday

and 

a safe and Blessed weekend!