Thursday, July 3, 2014
One of my favourite spring and early summer desserts has to be Rhubarb Crisp. Quick and easy, and good for you too! Most people top it with vanilla ice cream, but my favourite topping by far is Raspberry Sherbet! Try it - it's heavenly. I'm lucky to have my own rhubarb patch, it's well established (okay, it's older than I am!) and never fails to provide us all we can eat and then some.
3 to 4 cups chopped rhubarb
1/4 cup white sugar
1 Tblsp. cornstarch
3/4 cup oatmeal
1/2 cup brown sugar
1/4 cup flour
1 tsp. cinnamon
1/4 cup softened butter, or maybe a bit more...
Mix together the white sugar and cornstarch. After washing and chopping the rhubarb, toss it with the sugar/cornstarch mixture. Spread in an 8x8 pan.
Mix together the dry ingds. for topping, then mix in softened butter with a fork. Mixture will be somewhat crumbly. Spread over rhubarb, and bake at 350°F for about 35-40 minutes or until rhubarb is softened and bubbly and topping is browned. Let cool a bit before serving, topped with raspberry sherbet (or vanilla icecream if you insist...)
"Stressed" spelled backwards is "desserts". Coincidence? I think not...