Rhubarb Crisp

Posted Sat, 09/12/2009 - 10:48 by kandace
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Every year, I have an incredible amount of rhubarb that overtakes a small portion of my yard (thank you to whomever planted this delight). I'll usually triple this recipe and freeze most of it for desserts throughout the winter. Rhubard crisp has taken over my freezer!

Preparation Time: 
1 hour, 15 minutes
Servings: 
About 8 servings
Ingredients: 

1 cup light brown sugar, firmly packed
1 cup all-purpose flour
¾ cup quick cooking rolled oats
½ cup melted soy butter or margarine
1 teaspoon cinnamon
8 cups sliced rhubarb (or variation: 6 cups rhubarb, 2 cups strawberries)
1 cup sugar in the raw or other non-refined sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla

Preparation: 

1. Mix until crumbly: brown sugar, flour, oats, soy butter, and cinnamon.
2. Press half of mix into a greased baking dish.
3. Pour in rhubarb.
4. In saucepan, heat, 1 cup sugar, cornstarch, water, and vanilla. Stir until clear (about 5 minutes).
5. Pour hot mixture over rhubarb.
6. Top with remaining crumb mix and bake at 350° for 45 minutes.
7. Serve hot or cold. If served hot, top with a vegan vanilla ice cream or whipping cream.

Source: 

I found a variation of this recipe online at a website called "Your Guide to Southern Food" a few years ago. I've been tweaking the recipe since. The original didn't use soy butter, etc either.

Comments

I just had this last night

by kandace - 09/18/2009 - 08:30

I just had this last night from the freezer and it was as delicious as I remember. I had packaged it into double serving pyrex bowls. Reheated at 375 for 30 minutes. Yum.

This has got to be, one of

by Deb - 09/20/2009 - 09:44

This has got to be, one of the most delightful desserts I have had. It is so good. The combination of the sweetened rhubarb and the crisp on top is just wonderful. Then top it off with the vegan ice cream, you will love it.