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Archive for July, 2014

Iced!

Iced!

When you harvest a whole bunch of rhubarb you need to find ways to use it.  Conveniently mom sent me a recipe for rhubarb crunch (or crisp).

Ingredients :

  • 4 cups of chopped rhubarb stalks (cut into half to one inch chunks)
  • 1 cup organic whole wheat flour
  • 3/4 cup oats
  • 1 cup organic brown sugar
  • 1/2 cup melted unsalted butter
  • 1 tsp organic cinnamon
  • 1 cup organic sugar
  • 2 tbls corstarch – I used potato starch
  • 1 cup water
  • 1 tsp organic vanilla

Steps :

  1. In a large bowl mix in your flour, oats, brown sugar, butter and cinnamon.
  2. Press half the mixture into the bottom of your cooking pan. For this one I just used a rectangular pyrex cooking dish.  You should be able to have about 3/4 to 1 cm of the mixture evenly on the bottom.  Leave the other half in the bowl for later.
  3. In a pot mix together the sugar, starch, water and vanilla.
  4. Using low to medium heat reduce the mixture while stirring until its thick like syrup.  Shouldn’t take longer than a few minutes.
  5. Your chopped rhubarb now goes on top of your pressed crisp base in the pan.
  6. Pour the reduced mix over evenly over the rhubarb
  7. Top everything up with the remainder of the crisp mix
  8. Bake at 350 F for about 1 hour.

Verdict :

For a very simple recipe this turned out really good.  Just put it in a bowl and warm it up in the microwave then top it off with some ice cream of your choice (I used butterscotch ripple).  I will be making this in the near future as I still have a few bags of frozen rhubarb to use up.  I also defrosted some cream cheese icing I had frozen from my last endeavor and iced it in a cross pattern.

Mmmmmm

Mmmmmm

Turned out great!

Turned out great!

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