Rhubarb Crisp Recipe
This rhubarb crisp is a specially made recipe for rhubarb lovers like myself. Made along with strawberries and spiced with cinnamon, this rhubarb crisp celebrates te bounty of spring! Baked with a flour,oat and sugar topping this rhubarb dessert is simply marvellous.
Ingredients
6 cups cut up rhubarb
1 1/2 cups strawberries (optional)
11/2 cups white sugar
1/2 cup all-purpose flour
1 tsp cinnamon
1/2 cup water
1 1/2 cups sifted all-purpose flour
3/4 cup quick-cooking rolled oats
1 1/2 cups brown sugar
3/4 cup melted butter
Pouring cream, whipped cream or ice cream
Directions
Preheat oven to 375°F.
Butter 9x13x2 inch baking pan.
Combine rhubarb, strawberries (if using), white sugar, 1/2 cup flour and cinnamon; put in baking dish.
Pour water over all.
Combine 1 1/2 cups flour, oats, brown sugar and melted butter; mix to make a crumbly mixture.
Sprinkle over rhubarb.
Bake for 35 to 40 minutes or until rhubarb is tender.
Butter 9x13x2 inch baking pan.
Combine rhubarb, strawberries (if using), white sugar, 1/2 cup flour and cinnamon; put in baking dish.
Pour water over all.
Combine 1 1/2 cups flour, oats, brown sugar and melted butter; mix to make a crumbly mixture.
Sprinkle over rhubarb.
Bake for 35 to 40 minutes or until rhubarb is tender.
