I hope you all enjoyed this first full week of June. There is a seldom seen bright yellow object in the sky today. Hello Mr. Sunshine! It's so good to see you!
It is rhubarb season here on PEI and I make all kinds of treats from this wonderful and versatile vegetable. Muffins, rhubarb crisp, preserves and pie, are just some of the delectable goodies one can make with rhubarb. This week for tea time, I made some Rhubarb Crisp or Crumble as some of you would call it. This recipe comes from an old cookbook put out by Five Roses Flour called "A Guide to Good Cooking." It was one of the first cookbooks I bought when I got married.
Rhubarb Crisp
Cut up 3 cups of fresh or frozen and thawed rhubarb into one inch pieces and mix it with 1/3 cup brown sugar.
Grease a 8 inch baking pan and put the sweetened rhubarb into the prepared pan. Then mix up your topping.
Crumble topping
2/3 cup oatmeal
2/3 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup soft butter or margarine
Mix the dry ingredients all together in a bowl. Using a pastry blender, cut the butter into the dry ingredients until crumbly. Sprinkle the topping over the rhubarb and bake in pre-heated oven at 375 degrees for about 30 minutes. Serve warm plain or with whipped cream or vanilla ice cream. Yield: 6-8 servings. Delicious!
I will be sharing this recipe with the following parties:
Bernideen's TTCG Blog Party
The Art of Home-Making Mondays
Share Your Cup Thursday
Home Sweet Home
Sharing from my heart ~ Sandi