Last updated on April 30th, 2012
YESTERDAY WAS MY FRIEND EWARD’S BIRTHDAY. Because Ed is a foodie, I figured the best gift I could him would be a dinner party featuring some of my favorite recent recipes from A Garden for the House. So last night, guests at the party dove into homemade hummus and ricotta, served with this terrific bread. Next, I brought out a platter of lip-smacking good Duck Breasts Mirepoix. And for the finale, I took advantage of the rhubarb in my garden and made this ridiculously simple, perfectly delicious Rhubarb Crisp:
If you have rhubarb in your garden, or if you can obtain it from the farmers market, you’ll have to try this exquisite crisp. After one bite, my guests and I began to chant “Not too tart! Not too sweet!” Well, we’d been drinking.
4 cups rhubarb (about 6 big stalks) diced into 1/2 pieces
1 cup sugar
3 Tbsp. non-gmo cornstach
1/2 tsp cinnamon
1 cups oats
1/2 cup butter, diced
1/2 tsp cinnamon
1/2 cup brown sugar
Preheat oven to 375F.
The filling — In a medium bowl, whisk together sugar, cornstach and cinnamon. Add the diced rhubarb, and quickly toss to coat each piece. Pour into an 8×8″ square or round non-stick pan.
The topping — In another bowl, use a fork to blend to oats, cinnamon and brown sugar with the butter; pour over the rhubarb mixture.
Baking — 30-35 minutes at 375F. The crisp is done when it is brown and bubbly.
Serving — Serve with whipped cream, sour cream, or a scoop of vanilla ice cream.
Want pie instead of crisp? Try Joyce Kippen Jacobs’ Custardy Rhubarb Pie.
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