Sunday, April 27, 2014
Rite of Spring: Rhubarb Crisp
It was almost exactly five years ago that my friend Lindsey gave me cutting from her beloved rhubarb plant. It had grown to an immense size and needed to be divided, and since I'd regaled her innumerable times with my rhubarb history, she deemed me worthy of inheriting a chunk of her leafy offspring.
For the topping:
1 c. flour
3/4 c. uncooked rolled oats
1 c. brown sugar
1/2 Tbsp. cinnamon
1/2 c. butter or margarine, melted
For the fruit:
4-6 c. rhubarb, cut in 1/4" slices
1 c. sugar
1/4 c. triple sec, Cointreau or other orange liqueur
2 Tbsp. cornstarch
Mix together dry ingredients in medium sized bowl. Pour in melted butter or margarine and stir with fork to distribute. When well-mixed and crumbly, scatter on top of fruit in pan.
Slice fruit into large mixing bowl. Add sugar, water, cornstarch and vanilla and mix thoroughly. Put in 9” by 12” by 2” baking pan. Scatter topping mixture evenly over the top and bake in 350 degree oven for 55 min.