Jean’s Rhubarb Crisp
(from hpatey’s recipe box)
Source: adapted from Diane's Apple Crisp, p. 313 in Laurel's Kitchen.
Serves 6 peopleCategories: baked, dessert, fruit, original, vegan, whole grains
Ingredients
- 6-8 rhubarb stalks, 2 L chopped)
- 1.5 tbsp lemon juice
- 1/2 t cinnamon
- 1 tb whole wheat flour
- a little extra water or apple juice
- 1/2 c rolled oats
- 3 tb wheat germ
- 1/4 c whole wheat flour
- 1/4 t salt
- 1 t cinnamon
- 1/4 c brown sugar
- 1/4 c oil
Directions
-
Preheat the oven to 375° F.
-
Grease a 9" square pan.
-
Cut up the rhubarb into bite-size chunks (makes about 2 L).
-
Microwave it for 3 minutes.
-
Meanwhile, put the topping together:
-
Mix the dry topping-ingredients.
-
Add the oil, making sure it’s all moistened. When the rhubarb comes out of the microwave, add the other filling ingredients to it and mix to coat.
-
Pour the rhubarb mixture into the pan and add a bit of water to cover the bottom of the pan, in case your rhubarb isn’t really juicy.
-
Spread the topping over the rhubarb and press it down to cover the surface.
-
Bake for 25 minutes, or until the rhubarb is very soft.
-
Eat, warm with vanilla ice cream if possible.