Rhubarb has the amazing ability to marry with other great fruits that result in some wonderfully delicious desserts! Any kind of berry enhances a rhubarb dish, along with oranges and apples. My supply of rhubarb was running low, so I opted for a recipe that needed 3 cups of rhubarb and 3 cups of raspberries. Although this recipe has more sugar than I like to put in a dessert, it redeems itself with whole wheat flour and oatmeal! If you didn’t like rhubarb, you could substitute the fruit of your choice. I have made this before with a mixture of blueberries and raspberries. If you desire you could also add a 1/2 c. of chopped pecans or walnuts. This recipe comes together quick with a minimum of steps! Enjoy!
Wash, trim and cut-up 3 c. of rhubarb.
Place rhubarb in large saucepan along with three cups of raspberries. (I used frozen)
Let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened.
Mix together flour, oatmeal, brown sugar and cinnamon; stir in melted butter. Press half of mixture into greased 9×13” pan. Pour hot fruit mixture over this.
Top with remaining crust crumbs.
Bake in 350 oven for 30 minutes. Serve warm with a dollop of vanilla ice-cream.
Since I was taking this dessert to another family, I made a little one in a custard cup to photograph and taste. My honey thought this was a pretty good addition to his green smoothie breakfast!
Rhubarberry Crisp
1 c. whole wheat flour
1 c. oatmeal
1 c. brown sugar
1 t. cinnamon
1/2 c. butter
3 c. rhubarb
3 c. raspberries
1 c. sugar
1 T. vanilla
3 T. cornstarch
Mix together flour, oatmeal, brown sugar and cinnamon; stir in melted butter. Press half of mixture into greased 9×13” pan. Mix rhubarb, raspberries and sugar in large saucepan; let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened. Pour over crust; top with remaining crumb mixture. Bake for 30 minutes at 350.
Rhubarb has the amazing ability to marry with other great fruits that result in some wonderfully delicious desserts! Any kind of berry enhances a rhubarb dish, along with oranges and apples. My supply of rhubarb was running low, so I opted for a recipe that needed 3 cups of rhubarb and 3 cups of raspberries. Although this recipe has more sugar than I like to put in a dessert, it redeems itself with whole wheat flour and oatmeal! If you didn’t like rhubarb, you could substitute the fruit of your choice. I have made this before with a mixture of blueberries and raspberries. If you desire you could also add a 1/2 c. of chopped pecans or walnuts. This recipe comes together quick with a minimum of steps! Enjoy!
Wash, trim and cut-up 3 c. of rhubarb.
Place rhubarb in large saucepan along with three cups of raspberries. (I used frozen)
Let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened.
Mix together flour, oatmeal, brown sugar and cinnamon; stir in melted butter. Press half of mixture into greased 9×13” pan. Pour hot fruit mixture over this.
Top with remaining crust crumbs.
Bake in 350 oven for 30 minutes. Serve warm with a dollop of vanilla ice-cream.
Since I was taking this dessert to another family, I made a little one in a custard cup to photograph and taste. My honey thought this was a pretty good addition to his green smoothie breakfast!
Rhubarberry Crisp
1 c. whole wheat flour
1 c. oatmeal
1 c. brown sugar
1 t. cinnamon
1/2 c. butter
3 c. rhubarb
3 c. raspberries
1 c. sugar
1 T. vanilla
3 T. cornstarch
Mix together flour, oatmeal, brown sugar and cinnamon; stir in melted butter. Press half of mixture into greased 9×13” pan. Mix rhubarb, raspberries and sugar in large saucepan; let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened. Pour over crust; top with remaining crumb mixture. Bake for 30 minutes at 350.