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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!
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.