Friday, May 27, 2016

Spring = Rhubarb Season!!!

by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett

My mother always grew rhubarb. I admit, I wasn't a convert until I made rhubarb crisp for Mr. L (and my parents). Rhubarb tends to be bitter, but put enough sugar in it and it's De-Lish!  So if you come across rhubarb (and now I have a very nice stand of it in my own yard thanks to transplanting parts of the crop from my mother's yard), it's time to make not only my favorite rhubarb chutney, but also rhubarb crisp.

3/4 cup sugar
3 tablespoons cornstarch
4 cups sliced fresh rhubarb or frozen rhubarb, thawed
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream or whipped cream, optional

Preheat the oven to 350F. In a large bowl, combine sugar and cornstarch. Add the rhubarb and toss to coat. Spoon into an 8-inch square baking dish. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream or whipped cream if desired.

Yield: 8 servings

Do you have a favorite rhubarb recipe?  If so -- please share!