My Top Picks Spring Favorites

Rhubarb Crisp

Serve with a scoop of vanilla ice cream or frozen yogurt

Ingredients

  • 4 c. chopped rhubarb or 2 c. rhubarb & 2 c. sliced strawberries
  • 3/4 c. sugar
  • 1 Tbls. all-purpose unbleached white flour
  • 3/4 t. ground cinnamon
  • vanilla ice cream or frozen yogurt, optional

Topping

  • 3/4 c. brown sugar
  • 3/4 c. all-purpose unbleached white flour
  • 1/3 c. oatmeal
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/3 c. butter, softened

Instructions

Mix rhubarb (and strawberries if using), sugar, flour and cinnamon; place into a greased 10 x 6" baking dish.

Mix together dry topping ingredients; blend in butter with a fork or pastry cutter until crumbly. Sprinkle topping over fruit.

Bake at 350 degrees for 40-45 minutes. Let stand 30 minutes before serving.

NOTE: I sometimes substitute whole wheat pastry flour instead of white flour.