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Monday, July 4, 2016

Rhubarb Crisp

Adapted from a Taste of Home recipe, they found it recipe on a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall or winter.   I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert!    Prep: 15 min, Bake: 45 min.  YIELD:8 servings

3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats (*note I like to do half and half)
1/2 cup packed brown sugar
1/2 cup butter, melted (*I've also used coconut oil, or 1/4 cup of each)
1/3 cup white whole wheat flour
1 teaspoon ground cinnamon
dash of cloves
1/4 tsp pump pie spice
Vanilla ice cream, optional

1. In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
2. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit.
3.  Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired.

Note:  If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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