Rhubarb Crisp

It has been a little hectic around here lately.  We've had tremendous thunder storms this week.  Sunday's was probably the worst I've ever experienced.  We had spent Saturday harvesting garden herbs and were we ever glad on Sunday as the remaining plants were beat into the ground. I had intended to wait until the next day so the strawberries would be perfect but alas they are no more. I still can't go into the garden as it is too muddy.  We needed to bring the awning in and were drenched, as in just a few seconds, and had to hang our clothes up in the shower to dry! 

In addition, I began teaching early morning Seminary (a religion class for high school age) this week and have been busy preparing for that new adventure.  So the blog has been a little neglected but today I want to post the best ever (in my opinion) and easiest Rhubarb Crisp recipe.  I made it just a couple of week ago as our rhubarb was finally ready.  We have enough growing for one more this year.


Rhubarb Crisp

Topping:
1c flour
3/4 c oats
1c brown sugar ( I use white sugar and add 1Tlb of molasses)
1/2 c melted butter
1tea cinnamon

Filling:
4c diced rhubarb
1c sugar
2Tlb cornstarch
1c water
1tea vanilla

Mix together the topping ingredients until crumbly.  Press half of the crumbs into a greased 9" baking pan.  Cover with diced rhubarb.  In a small saucepan combine sugar, cornstarch, water and vanilla.  Cook, stirring until thickened and clear.  Pour over the rhubarb and top with remaining crumb topping.  Bake at 350 degrees for about 50-60 min. 
Yield: 8 servings

I like this recipe because there is no need to cook the rhubarb first.  That always seems to make such a mess.  I baked it in the Sun Oven with great results. 

Notice the upside down bottle of molasses.  That was the end of that bottle!

All done!