I can honestly say that I have been making this recipe for so many year, that I can not remember the last time I read the official recipe.. but this is close..
- 8 to 10 cups of rhuabarb, fresh or frozen.
- a heaping tbsp. of flour
- 2 heaping tbsp. of sugar
- a pinch of salt and a pinch of ginger
- quarter cup of butter
- half a cup of brown sugar
- 1 cup of flour
- 1 cup of oatmeal
- Pinch of salt..
Blend the dry together first, then cut the cold or room temp butter into the dry and rub it though, in the end it should be loose and well blended but hold just a touch if asked.
The key to good crisp is how to put the topping on, you need a light covering on it and then you gently kind of mound it at the middle.. the bake time varies up to ten or so min, depending on how juicy the fruit is.. you want to see bubbles of boiling juice on the edges and golden brown topping..
Can be served hot, cold, plain, or with whip cream or ice cream..