I found a really great recipe in this book that I use a lot called From Amish and Mennonite Kitchens by Phyllis Pellman Good and Rachel Thomas Pellman. I found that I had to rearrange and edit it quite a bit. For instance the temp of 450 degrees for an hour should really be 350 degree for an hour otherwise you will burn your house down not to mention your rhubarb crisp. I also felt that the sugar was way to much so I cut it in half and added more oats as well. What's a good crisp if it is not loaded with oats? So not to delay it any longer the new and improved recipe by: Abigail Turner.
There is nothing like a warm crisp to help you get into the mood for fall weather in anticipation for the winter months that lay ahead of you. Ahh.....I love fall!
Rhubarb Crisp
1/2 C. all-purpose flour
1/2 C. whole wheat flour
3/4 C. old fashioned rolled oats
1/2 packed brown sugar
1 stick of butter melted
1 tsp. cinnamon
1/2 granulated sugar
2 T. corn starch
1 C. water
1 tsp. vanilla
2 C. fresh or frozen diced rhubarb
Preheat oven to 350 degrees. Sift together the flours. Add oats, brown sugar butter and cinnamon until it makes a nice crumbed texture. Divide this crumbed mixture in half. Press half of the mix in a 9" square or round baking pan.
Combine sugar, cornstarch, water and vanilla and heat on medium high in a medium size saucepan. Add rhubarb. Stir until mix starts to become clear and thick.
Pour into your 9" pan on top of pressed crumbed crust. Crumble the remaining oat crumble mix on top of the rhubarb. Bake for 1 hour.
Cut and serve warm with a scoop of ice cream or have some with your coffee in the morning!
