Rhubarb Crisp

I have never actually cooked with rhubarb before, it seems quite intimidating to me actually. I never know if I should cook it sweet or savory, if it is a vegetable or a fruit? This year, however, there have been piles of it placed next to the juicy cartons of strawberries and instantly the combination makes me want a fruity crisp. My first attempt at making this crisp involved strawberries, and it was a disaster. I couldn't tell if it was the "compote" ingredients I used to cook down the rhubarb, the strawberries, or the fact that I accidentally doubled the amount of butter necessary for this amount of topping. Either way, the second batch was much more successful so I'll just give it to you straight. I tried it out on my friends, and it was passed around the table and devoured in minutes flat.

This is a little tart, so you can always add more sugar to your taste, but I actually really emjoy its tartness. Serve with some vanilla ice cream or lemoncello, and you've got a spring dessert that is worthy of company!

You will need:

About 1 lb. rhubarb stalks (8 stalks), leaves and ends trimmed

zest and juice from one lemon

1/2 cup sugar

1 tsp. vanilla extract

1/2 cup old fashioned rolled oats

1/2 cup + 2 TB Bisquick

1/2 brown sugar

1 tsp. cinnamon

1 TB ground flax seed

1 TB wheat germ

1/2 stick (1/4 cup) butter, melted

Preheat the oven to 350 degrees.

Cut the rhubarb into 1/2" slices and combine with lemon zest, lemon juice, sugar, and vanilla extract in a saucepan over medium heat, stirring occassionally until rhubarb is tender but still holds its shape, about 10 minutes. Set aside and let cool.

Combine the oats, Busquick, brown sugar, cinnamon, flax seed, and wheat germ in a bowl and mix to combine.

Pour the rhubarb into an 8x8" baking dish, or other very cute baking dish you may have. Top with the oat mixture and pour the butter over the top. Bake for 20-30 minutes or until crust is nicely brown and juices begin to bubble up from the bottom. Let cool and serve warm or at room temperature.

There's nothing like baking with in-season produce and enjoying it at it's peak! Hope your family loves this as much as mine did.

Devonly,

Yours