Summertime desserts: Rhubarb crisp

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I’m a big fan of fruit-based desserts, and there is no better time to indulge in them then the warm summer months when produce is fresh and, if you’re lucky, actually locally grown. I actually just discovered in my new backyard a giant raspberry bush covered in ripe little berries. Made me so happy. We haven’t move in yet, so I don’t think we’ll get to take advantage of it this year, but next year? There will be many a raspberry recipe.

As I’m writing this, I’m wondering whether rhubarb actually is a fruit. It’s not, right? The taste has always reminded me of sour celery, but in a good way, so I figure they must be “related.” Anyway, fruit or no, rhubarb makes delicious desserts. My longtime favourite is a simple rhubarb crisp. When I was lucky enough to have my sister give me a bag full of rhubarb fresh from her garden, I had to make some up. It’s so easy, and so delicious.

Ingredients:

  • 1 cup light brown sugar, firmly packed
  • 1 cup all-purpose flour
  • 3/4 cup quick cooking rolled oats
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon
  • 4 cups sliced rhubarb
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla

In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. 

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Top with the sliced rhubarb.

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In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.

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Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.

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Oh my goodness, so delicious. Best served warm out of the oven, topped with a scoop of vanilla ice cream.

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Word of the day:

Obstreperous: resisting control or restraint in a difficult manner; unruly; noisy, clamorous, or boisterous: obstreperous children.

 

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