Rhubarb! I love the stuff, but all I really know is rhubarb jam or pie. My mother makes a great cobbler with Jiffy cake, but I wanted to try something new. Good thing I've been pawing through my thousands of recipes clipped from magazines!
Rhubarb Crisp1 small orange
1lb. strawberries, hulled & sliced
10oz. rhubarb, sliced
1/4 c. sugar
1Tb. cornstarch
1/3c. old-fashioned oats
1/3c. brown sugar
1/3c. whole wheat flour
3Tb. butter
Preaheat oven to 375 degrees. Zest orange and divide into two medium-sized bowls. Squeeze 1/4c. juice and reserve. In one bowl, mix fruit and sugar. Mix cornstarch into orange juice and add to fruit. Combine well. Pour fruit into a 9" pie plate. In second bowl with orange zest, combine oats, brown sugar and flour with butter. Cut the mixture into coarse crumbs and sprinkle evenly over the fruit. Bake 45 minutes. Cool until filling sets, about 45 minutes and serve slightly warm.
I think the only thing I would change about this, is add 1/2 tsp. vanilla.This recipe gets 4 stars from both myself and my father-in-law.
By the time you read this, the rhubarb will be gone. Hacked to bits. To make a tasty pie for my FIL on Father's Day. (Don't worry, my dad got garden presents, too--a GC to Home Depot. Love you, Dad!)
