You are here: Seasoned Cooking » All Issues » June 2004 Issue » This Article » Page 1
June 2004 Issue
Simple Rhubarb Crisps
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

The Recipe Links Page

A large categorized collection of food links, some kitchen humor and a collection of zipped recipes.

ShopTony Cooking

The ultimate cooking site. Cooking advice recipes and shopping all in one location. Cookware Bakeware Small Appliances Knives Knife Cookbook Cutler...

Kids in the kitchen free cooking website

The KIDS IN THE KITCHEN WEBSITE offers free recipes and tips for cooking with your children.

Recipe Manager: Your Cooking Companion!

Organize and browse your recipes with ease and analyse their nutrient contents. (freeware Software).

Factory Direct Craft Supply

Craft and wedding supplies at discount prices. Lace, wood, wedding, rusted, candle and soapmaking and many more craft supplies. Visit our website o...
There are times of the year when I literally have so much rhubarb, I don't know what to do with it. I make pies, muffins, cake and cobblers. I offer some to my kindly neighbor until I can see her straining to smile when I hand off another bag. I even cut it up and freeze it -- which makes me smile in the fall when I can make a wonderful rhubarb sauce to serve with roasted pork! But one of my all-time favorite ways to enjoy it is as a crisp.

Simply put, a rhubarb crisp is nothing more than stewed and sweetened rhubarb topped with a crunchy topping ... in this case, one of my favorite varieties of granola. I like to make way more of the rhubarb filling than I will eat in a single sitting so I can make more at a moment's notice. It's also wonderful simply spooned over ice cream or swirled into your morning oatmeal. I guess having so much rhubarb isn't such a challenge after all!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Simple Rhubarb Crisps

  • 3 c. chopped rhubarb
  • 1 c. sugar
  • 1/4 c. amaretto
  • 1 1/3 c. granola
Preheat the oven to 350 degrees. Combine the rhubarb, sugar and amaretto in a medium saucepan and cook over medium heat -- stirring frequently --until the rhubarb is softened and bubbly, about 10 minutes. Transfer the sauce into four custard cups and top each cup with 1/3 cup of the granola. (I like to use a variety that has both cinnamon and ginger in it.) Bake the custards for 15 minutes. Serve warm with vanilla ice cream, if desired.
  • Yields: 4 servings
  • Preparation Time: 30 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.