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June 1998 Issue
Rhubarb Crisp
by Ronda L. Halpin
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One of the first welcome sights in my garden is tender shoots of fresh rhubarb. This tangy treat is famous for showing up in pies (solo or with fresh strawberries), quick breads, and tortes. However, when I am in a rush to get my garden ready for the season and enjoy the longer days, I want to be able to enjoy my fresh rhubarb and have lots of time to spare.

That's why I'm sharing a quick dessert treat with you this month. Rhubarb Crisp is a great way to get that after-dinner sugar fix you desire and still give you the time you want for those other summer chores.

While this is a great taste by itself, you haven't experienced bliss until you've had it with New York vanilla ice cream (whipped topping is also a family favorite). Served warm with a dollop of ice cream, Rhubarb Crisp is one of my favorite signs of summer.

 

Rhubarb Crisp

  • 4 c. diced rhubarb
  • 1/2 c. sugar
  • 4 T. margarine
  • 1/2 c. flour
  • 1 1/2 tsp. cinnamon
  • 6 T. brown sugar
Preheat the oven to 350 degrees.

Toss rhubarb and sugar until well mixed. Spoon into an ovenproof 2 quart casserole. Combine remaining ingredients in a small bowl and blend with pastry blender until mixture resembles coarse crumbs. Sprinkle over the rhubarb and bake for 30 minutes. Serve warm with ice cream or whipped topping.

  • Yields: 4 servings
  • Preparation Time: 40 minutes
 



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