Hello Readers! Summer has finally arrived in the Northland and has brought at least four and a half inches of rain in the past week. Our dock is underwater and there are fish swimming in the grass. Yes, in the grass. Fortunately for me, the arrival of summer also signals the arrival of one of my favorite vegetables – Rhubarb! (yes, rhubarb is a vegetable).
Now, for those of you who grew up with rhubarb, you know that pies – strawberry rhubarb, raspberry rhubarb, blueberry rhubarb, any berry, really – are popular. Now, I like pie, but most of the time, there is too much crust. I prefer making crisps – lots of fruity/vegetable goodness with a crunchy topping. And you know what the best part is? Having it for breakfast! So, having an abundance of rhubarb, I set out to make a crisp. I also had some frozen cranberries sitting around (cranberries – my fall weakness!), so I decided to combine the two. What resulted was wonderful, tangy Rhubarb Cranberry Crisp. Let’s see how it’s done, shall we? First, make the filling. Chop up your rhubarb into bite sized chunks. They don’t have to be entirely even, just enough so you can get several chunks in every bite of the crisp.
Toss the rhubarb, cranberries, sugar, and cinnamon.
Stir in ¼ cup of flour and pour into your baking dish. I used an 11X7” glass baking dish, but you could also use a 9X9” pan. Don’t grease the pan.
Now we can move onto the topping. Stir together ¾ cup of flour, the oats, and the brown sugar, and then cut the butter in. I used a pastry blender, but you could use a pair of forks or your fingers if you need to. Aim for pea sized lumps.
Pour your topping over the filling and spread evenly.
Bake for 35 minutes at 350°F and enjoy!
Rhubarb Cranberry Crisp For the Filling: 4 c Rhubarb, chopped into bite sized pieces 1c Cranberries 1 ¼ c Sugar 1 tsp Cinnamon ¼ c All Purpose Flour For the Topping: ¾ c All Purpose Flour 3/8 c Oats ¾ c Brown Sugar 6 Tbsp Butter Procedure:
- Preheat oven to 350°F.
- In a large mixing bowl, toss together rhubarb, cranberries, cinnamon, and sugar.
- Stir in ¼ c flour.
- Pour filling into an ungreased 9X9” or 11X7” baking dish. Set aside.
- In another large mixing bowl, stir together ¾ c flour, oats, and brown sugar. Cut in butter with a pair of forks or a pastry blender until the mixture is in pea sized lumps.
- Spread topping evenly across the top of the filling.
- Bake for 35 minutes or until topping is browned and filling is bubbling.