There are just some times of the year that you feel that you cannot get everything done. That there is so much to do and so much to be excited about and OH MY GOD…there’s so much to do. Holidays bring that out in a lot of people and I have to say that I’m one of them. I will be traveling home to Northern Wisconsin for the 4th of July celebration. As it has been coined in T-hawk, I’m going ‘North for the 4th!’
Before I go, I need to clean the car (including the trunk) and believe me peeps, this is a task. Of course, there is the packing, working both of my jobs for the week. Then I’m taking partial vacation when I get back for two weeks because my unbelievably cool/amazing/talented/funny nephew is coming to stay with me…so, I need to get his room ready, make sure I’m as caught up as humanly possible at the full time job so that I can work my half days here and there and create a list of possible adventurous things to see while he’s in the big city.
Ok…so, now that I’ve successful motivated myself by listing above everything that needs to be done, I’m ready to tell you how unbelievably easy this recipe was to make. If you enjoy rhubarb and want something that puts the ‘Red’ in Red, White & Blue this holiday, whip this up and it will be hit at any party. Just ask my co-workers at the part time gig that gobbled it up last Sunday. It turned out amazingly crunchy, sweet and not the soupy that you sometimes can get when the rhubarb contains a lot of water.
Rhubarb Crisp
Ingredients:
- 4 1/2 cups rhubarb, chopped
- 1/4 Tbls cinnamon
- 1/4 Tbls ginger
- 1 Tbls white sugar
- 2 Tbls Water
- 4 Tbls (1/4 Cup) Butter
- 1/2 Cup white sugar
- 1/3 Cup brown sugar
- 1/3 Cup flour
- 3/4 Cup rolled oats
Directions:
- Butter/grease your baking dish, pre-heat the oven to 375 degrees, and start to simmer/boil some water on the stove.
- Clean and chop the rhubarb into 1/2 inch – 1 inch pieces. Drop into simmering/boiling water and blanch for about 1 -2 minutes. Drain, submerse in cold water and let cool.
- Add rhubarb to buttered baking dish. Mix cinnamon, ginger and 1 Tbls of sugar together and sprinkle over rhubarb. Pour in the 2 Tbls of water over the mixture.
- In a stand mixer or with a hand mixer, cream butter and gradually add sugars. Mix until completely incorporated. Then blend in flour and oats. You may need a spatula to scrap the sides of the bowl once or twice if using a stand mixer.
- Spread butter/sugar/flour/oat mixture over rhubarb and bake in the oven for 35-40 minutes. Let set for 1/2 hour before serving.
This can be served warm or chilled. The dessert can be made ahead of time, left un-baked in the fridge covered in tin foil for a few hours up to over night and it will still come out crispy, sweet and delicious.
Happy Baking!
experimentalspoon.com 