We love rhubarb desserts around here (4/5 of us do anyway). Yesterday I picked my first rhubarb of the season and made crisp. Today it was gone. Tonight I made another (larger) pan of our favorite rhubarb crisp -- and figured I'd share it with you all ... the recipe that is.
Here's our rhubarb patch:
and the bright red beauties I'm about to pick. . .
(be sure to grab the stems very close to the dirt so you get the entire stem)
Then make the "filling" or "sauce" by combining 1-1/2 cups sugar with 3 Tablespoons cornstarch in a saucepan. Add 1-1/2 cups water and 1-1/2 teaspoons vanilla to the sugar mixture and cook til thick and bubbly clear. Pour the sauce over the rhubarb and top with the remaining crumbs.
Here's the recipe: If you copy and paste it into a word document you can print it for your cookbook!
Crust: Mix following ingredients til crumbly. Press 2/3 of mixture in greased 9x13 pan.
2-1/2 cups flour
1-1/2 cups oatmeal
1 cup brown sugar
1 cup melted butter
2 teaspoons cinnamon
Put 5-6 cups chopped rhubarb on top of crust.
Combine 1-1/2 cups sugar and 3 Tablespoons cornstarch in saucepan.
Add 1-1/2 cups water & 1-1/2 teaspoons vanilla
Cook until thick, bubbly & clear.
Pour over rhubarb. Top with remaining crumb crust
Bake at 350 for 35-45 minutes
Note: since rhubarb is considered a vegetable, you can eat lots! Enjoy.