Cinnamon Rhubarb Crisp Recipe
In my opinion there's not another recipe better than this Rhubarb Crisp that is the reason I am so thrilled about introducing it to you. The Canadian Rhubarb Crisp is a delight to serve and enjoy. Best enjoyed as a Dessert this recipe was taught to me by a dear friend who also happens to be a great chef. It is always prepared with Vegetable as the most essential ingredient. Believe me, just try this Rhubarb Crisp once, you'll love it.
Ingredients
4 cups coarsely chopped rhubarb 1L
1-1/4 cups all-purpose flour 300 mL
1/4 cup granulated sugar 50 mL
1/2 cup strawberry jam 125 mL
1-1/2 cups granola 375 mL
1/2 tsp cinnamon 2 mL
1/2 tsp ginger 2 mL
1/2 cup packed brown sugar 125 mL
1/2 cup chopped pecans 125 mL
1/2 cup butter, softened 125 mL
Directions
In bowl, combine rhubarb, 1/4 cup (50 mL) of the flour and granulated sugar.
Stir in jam; set aside.
In separate bowl, combine remaining flour, granola, cinnamon and ginger.
Stir in brown sugar and pecans; work in butter until crumbly.
Press 2 cups (500 mL) of the mixture into 8-inch (2 L) square baking dish.
Spoon rhubarb mixture over top; cover evenly with remaining granola mixture.
Bake in 375°F (190CC) oven for 40 to 50 minutes or until deep golden brown and rhubarb is tender.
Stir in jam; set aside.
In separate bowl, combine remaining flour, granola, cinnamon and ginger.
Stir in brown sugar and pecans; work in butter until crumbly.
Press 2 cups (500 mL) of the mixture into 8-inch (2 L) square baking dish.
Spoon rhubarb mixture over top; cover evenly with remaining granola mixture.
Bake in 375°F (190CC) oven for 40 to 50 minutes or until deep golden brown and rhubarb is tender.
