ROSY RHUBARB CRISP

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 2015 Minnesota Farm Guide. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

No Comments Posted.

Add Comment
You must Login to comment.

Click here to get an account it's free and quick

    
Market Data provided by Barchart.com