Saturday, June 11, 2011

Rhubarb Plum Crisp

The rhubarb is starting to wind down - it's so sad. The lady at Highland Orchards this morning said that the extreme heat we have been having has been finishing off the rhubarb, so I won't have much more to play with. I think this is the third weekend in a row we have had a rhubarb dessert for Saturday night's dinner.

This is what I made today - Rhubarb Plum Crisp


Looks yummy, doesn't it?!? Here's a close up:


And as much as I love rhubarb, I think my favourite part of this dish is the oatmeal crisp topping:


Here is the recipe:

Rhubarb Plum Crisp


4 cups chopped rhubarb
2 cups chopped sweet Italian plums
1/3c white sugar
1/3c tapioca starch (you could use flour instead)
1 tsp cinnamon

Crisp Topping:

2/3c all-purpose flour
1c old fashioned oats (not instant!)
2/3c packed brown sugar
1/2 tsp cinnamon
1/2c melted butter (1 stick)

butter or Pam spray for greasing baking dish

Preheat oven to 350'F. Melt the butter in the microwave and let cool while you assemble everything else. Add all filling ingredients in bowl, stir, and set aside. Grease 9" square baking dish with butter or Pam spray. Pour filling in dish. Rinse out bowl, dry, and add all topping ingredients in and stir until mixed (will be all clumpy). Use you hands to sprinkle topping evenly over filling.

Bake at 350'F for 40 min, or until topping is golden brown and toasted. Let cool for at least 30 min before eating unless you like eating napalm. Trust me - it will still be warm thirty minutes later. Serve with ice cream.

And now for the money shot:

Rhubarb Plum Crisp

It was lovely - definitely on the tangy side - but that is what you want with rhubarb!


Kaye said...

Oooo...with some vintage correlle! Nice!

Someday when I have a house, I'm going to have rhubarb. Rhubarb loves AK.

Anonymous said...

this looks good, I will have to try it