Reasons to Love Summer :: 4

Rhubarb crisp in the morning, for breakfast. With Redi-Whip. Here's the recipe:

Topping:
1 C. flour
1/2 C. rolled oats
1 C. brown sugar, packed
1/2 C. butter, melted

Filling:
3 C. rhubarb, chopped
1 C. strawberries, sliced
1 C. sugar
1/4 C. flour
1/2 tsp. cardamom
1/4 tsp. cinnamon
1/2 C. water

In a large bowl combine the first three topping ingredients and mix well. Stir in the melted butter and mix until crumbly. Press half of this mixture into a greased 8x8 pan; Reserve the other half for the topping.

In a separate bowl combine all of the filling ingredients and mix well. Pour over the crust in the 8X8 pan. Sprinkle the rest of the topping over the filling. 

Bake at 350 degrees for 35 minutes, or until the topping is light brown in color.

Cool, squirt with Redi-Whip, and enjoy!

This recipe used up the last of the rhubarb from my garden for the year. Dear, not-so-sweet-but-highly-versatile rhubarb, I'm a'gonna miss you!

(More great recipes using local, seasonal produce here.)

Comments

[Natalie]

That looks so yummy.

I am drooling, I guess it's time for lunch.

[jessica]

My sister just informed me that she ate this for lunch yesterday. I had a measly yogurt and peach. She had a better lunch so now I'm hunting for rhubarb. Rumor has it Grammie still has some.

[Sarah]

Oh no, my invitation for sweet treats must have been lost in the mail!! Haha. MMMM, rhubarb crisp. I think I can taste it now.

[Alexis]

Oh yum! I have to wait until next year though. :(

Why don't they sell frozen rhubarb--for desperate times in the middle of Winter?????

[Rima Aranha]

Ooh. How very yummy!