2010-08-26T00:00:00Z ROSY RHUBARB CRISP Minnesota Farm Guide
August 26, 2010 12:00 am

1 cup all-purpose flour

1 cup packed brown sugar

3/4 cup quick-cooking oats

1 teaspoon ground cinnamon

1/2 cup cold butter or margarine

3 cups fresh or frozen rhubarb, finely chopped (thawed and drained if frozen)

1 cup sugar

2 tablespoons cornstarch

1 cups water

1 teaspoon vanilla extract

Whipped cream, fresh mint, additional cinnamon (optional)

In a bowl, combine the first 4 ingredients. Cut in butter until crumbly. Press half of the mixture into a greased 8-inch square baking dish. Sprinkle rhubarb over the crust; set aside. In a saucepan, combine sugar, cornstarch, and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; add vanilla and mix until smooth. Pour over rhubarb. Sprinkle with remaining crumb mixture. Bake at 350 degrees for 17-22 minutes or until golden brown. Garnish with whipped cream, mint and cinnamon, if desired. Yields 4-6 servings.

Kathy Hieb, Medina, N.D.

Copyright 2016 Minnesota Farm Guide. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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