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June 2008 Issue
Simple Rhubarb Crisp
by Ronda L. Halpin
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Sometimes, a season will bring with it the opportunity to enjoy something at the table that really speaks to our hearts about the time of the year. This month, I'm sharing a dish just like that.

Rhubarb is a decidedly spring vegetable that finds itself in pies and desserts far more often than savory dishes. This recipe is no different and one of my favorites since it can be tossed together in minutes and on the table in the time it takes to eat dinner. Spring shares one of its sweetest treasures with us and all we have to do is devote a few minutes of our time to it.

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


Simple Rhubarb Crisp

  • 5 c. chopped rhubarb
  • 2/3 c. white sugar
  • 1/2 c. rolled oats
  • 1/2 c. all purpose flour
  • 1/2 c. packed brown sugar
  • 1 tsp. cinnamon
  • 1/3 c. canola oil
Preheat the oven to 350 degrees. In a baking dish, combine the rhubarb and white sugar. In a bowl, combine the remaining ingredients and mix until a coarse crumb mixture forms. Sprinkle the mixture over the rhubarb and bake, uncovered, for 30-40 minutes or until the rhubarb is soft and the topping is crispy. Serve warm over vanilla ice cream.
  • Yields: 4-6 servings
  • Preparation Time: 45 minutes

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