I have found that most of the time in cooking and in baking trial and error is the key. Many times, it is that one extra ingredient or the slight change in cooking time or temperature that makes all of the difference. This recipe for rhubarb crisp (that I found here) was ‘third times a charm’ for me. The other recipes were too runny or didn’t have enough flavor or were TOO sweet. But this one has the perfect ratio of crumble to fruit and of sweet to tart. It has been a hit every time and has even been requested on multiple occasions!!
RHUBARB CRISP
Ingredients
4 c sliced RHUBARB
1 c BROWN SUGAR
1 c FLOUR
3/4 c QUICK COOKING ROLLED OATS
1/2 c melted BUTTER
1 t CINNAMON
1 c granulated SUGAR
2 T CORNSTARCH
1 c WATER
1 t VANILLA
Directions
Preheat oven to 350 degrees. Place sliced rhubarb in a buttered 8×8 pan. In a mixing bowl, combine brown sugar, flour, oats, butter, and cinnamon. Mix together until crumbly. In a saucepan combine granulated sugar, cornstarch, water, and vanilla. Cook together over medium heat until clear, then pour over rhubarb. Top rhubarb with crumb mixture and bake for 45 to 55 minutes.
