Saturday, June 7, 2014

Got Rhubarb?

I have had such an abundance of rhubarb this spring/summer.  It is amazing how well it grows.  I have been dying to make it into some yummy desserts.  I found the perfect recipe the other night; it also utilized some the frozen mixed berries we had. So perfect! So tasty!

Rhubarb Berry Crisp
adapted from:

3 cups rhubarb, chopped
3 cups frozen berries (blueberries, raspberries, blackberries and strawberry combo)
1/2 cup sugar
1 T orange zest (or 1 t extract)
1 T lemon juice
1 t vanilla extract
2 T cornstarch

1 3/4 cups oats, pulsed
3/4 cup oats, not pulsed
1/2-3/4 cup (brown) sugar
3/4 t ground cinnamon
1/4 t salt
6 T butter, melted

Mix all filling ingredients in a bowl then dump in a prepared greased pan (slightly bigger then a 9-inch square pan).  In the same bowl mix together the topping ingredients.  Sprinkle over filling.  Bake at 375 for about 30 minutes until golden brown.

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