Makes 8 servings
Crisps are a delicious way to use fruit fresh from your garden or fruit market. You can freeze extra rhubarb and make it again another time. Switch in a cup or two of strawberries in place of the rhubarb for added taste and colour. For a pantry recipe, substitute canned pears for the rhubarb, which was our original recipe. Serve warm with light vanilla ice-cream. You can also enjoy leftovers for breakfast with plain yogurt.
6 cups (1.5 L) fresh or frozen rhubarb, cut into 1 inch/2.5 cm pieces
1 ¼ cup (325 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) quick-cooking rolled oats
1/2 cup (125 mL) brown sugar
1/3 cup (65 mL) white or whole wheat flour
1 tsp (5 mL) cinnamon
1/4 cup (50 mL) natural unprocessed bran
1/4 cup (50 mL) soft margarine
- Lightly grease a 10-cup (2.5 L) casserole dish or spray with non-stick cooking spray.
- Add rhubarb, sugar and flour to dish. Stir until combined.
- In separate bowl combine oats, sugar, flour, cinnamon and bran; cut in margarine with a pastry blender or 2 knives. Sprinkle topping over fruit mixture.
- Bake at 350 F/180C for 35-45 minutes or until bubbly.
Variation: Pear Crisp: 2 cans (28oz/796 mL) pear halves or slices, packed in juice, drain and reserve (3/4 cup/175 mL) of juice; add juice and 1/4 cup (50 mL) brown sugar, 2 tbsp (50 mL) lemon juice, 1/4-1/2 tsp (1-2 mL) ground ginger; reduce flour to 1 tbsp (15 mL).
Suppertime Survival © Bev Callaghan + Lynn Roblin 2020. All rights reserved.