It was requested that I make a Rhubarb Crisp for Christmas and I nodded yes, and then I started looking for frozen rhubarb.. and I looked and looked and shook my head.. how could we have used it all up..
Hmmmm well that was a surprise, I normally have a few (or more like a dozen) put away for just crisp’s.. O well So be it! Down to the cellar we went and two pint jars of Strawberry Rhubarb fruit came up.
Preheat the oven to 350.
Pour 1 Quart of Canned Rhubarb or Mixed Rhubarb Fruit into the bottom of your Baking Dish.
Make your Topping.
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.
Put the topping onto the fruit (slightly higher in the middle then at the edges) and into the oven till the edges are boiling up and over the crust and the crust is a light or med golden brown.
Serve hot with ice cream or serve cold as is, with ice cream or whipping cream.
Rhubarb has to be rhationed, to ensure we have a reasonable allowance for each month of the year. Rhemember!
I know, I still can not believe that I don’t have any more in the freezers, at least I still have lots in the pantry and a few jars of dried yet, which I normally grind to a powder and add a amazing rhubarb flavour punch to baking. I must put up more this coming year for sure