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.
- 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.
Top with the sliced rhubarb.
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.
Oh my goodness, so delicious. Best served warm out of the oven, topped with a scoop of vanilla ice cream.
Word of the day:
Obstreperous: resisting control or restraint in a difficult manner; unruly; noisy, clamorous, or boisterous: obstreperous children.