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Sunday
May222011

« Recipe: Rhubarb Crisp »

Rhubarb Crisp

Yield: 6-8 servings

Ingredients

For the Filling

6 cups sliced rhubarb

3 T tapioca

1 1/4 c sugar

For the Crumb Topping

1/2 c (1 stick) cold unsalted butter, cut into small pieces

1/2 c all purpose flour

3/4 c packed light brown sugar

1 cup rolled oats

Preparation 

Preheat oven to 375F

Place the rhubarb in a large bowl.  Sprinkle with sugar and tapioca.  Stir to combine.  

In a separate bowl, cut the butter into the flour with a pastry cutter (or your fingers). Mix in the brown sugar and the oats to form a course crumb

Pour the rhubarb into a greased baking dish (I use an 11 inch oval baking dish). Spoon the crumb topping over the fruit filling.

Bake for approximately 45 minutes, or until the rhubarb juices have bubbled and thickened.