Spring and Rhubarb..a winning combination!
My rhubarb plant is 2 years old, so I figured it was time to make a Rhubarb Crisp. I didn’t cut last year so they could establish themself in their new home, my garden.
The first year was hard on them because they developed some sort of swiss cheese look. I blogged about my ailing Rhubarb here.
Ailing Rhubarb
They came out of it last year but I left good enough alone to get good and healthy.
Here is this year, 2010.
I have harvest enough so far to make a crisp that I love. When harvesting Rhubarb make sure you wear gloves and discard any leaves, as the leaves are poison. Better to be safe than sorry.
I have heard of the leaves being used to make insecticide. I may have to look into that later this spring.
Rhubarb Crisp
for filling-
1 pound rhubarb stalks, all leaves removed, diced
1/4 cup water
3/4 cup sugar
1 tablespoon flour
1 drop red food coloring
for topping-
1/4 cup light margarine softened
1/2 cup sugar
1/2 cup flour
1/3 cup oats
1/2 teaspoon ground cinnamon
Place the filling ingredients in a medium sausepan and bring to a boil while stirring until thickened.
Simmer while you put together the topping by placing all topping ingredients in a small bowl and cutting the ingredients with a fork until crummy.
Pour the filling in a sprayed pie pan and place the topping on top of that evenly.
Bake in a preheated 350 oven for about 40 – 45 minutes, until topping is browned and filling bubbly. Cool and serve at room temperature, or slightly warm.
Coffee & Cornbread 