You are here: Seasoned Cooking » All Issues » June 2008 Issue » This Article » Page 1
 
June 2008 Issue
Simple Rhubarb Crisp
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

My Muffin Recipes

Muffin recipe site that is updated often with original and free sweet and savory muffin recipes.

CooksRecipes.com

Browse through thousands of quality recipes by category or use our Search Tool. Free Online Culinary Help, cookery charts, kitchen tips and more.

Sub Rosa - A Virtual Restaurant

Sub Rosa is a virtual stealth restaurant and underground wine bar located in Dundee, Oregon - quite underground and secret. This is a tongue and c...

The Vegan Kitchen

Vegan recipes from soups to chocolate bars - all available on printable pages.

Jane Butel Southwestern Cooking School

The Jane Butel Southwestern Cooking School offers weekend and week long participation classes focusing on Southwestern cuisine. The school was rate...
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
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.