The best rhubarb crisp recipe ever...

[Blue_In_AK]

(at least in my opinion). This is for you northern gardeners who may have more rhubarb than you know what to do with. This recipe originally appeared in the "$2 Billion Cookbook," a compilation of recipes put together by the workers and volunteers who helped with the EXXON VALDEZ spill cleanup...the contributor was Lael Nicolai of Eagle River, Alaska.

Preheat oven to 350 degrees

Crust:

1 C oats
1/2 to 1 C brown sugar
1 C flour (I use whole wheat to make myself think I'm eating something good for me. :) )
dash of salt
1/2 C butter

Crumble this altogether and pat half into the bottom of a 11 x 13 pan.


One top of that, place one quart or more sliced rhubarb. (A couple of times I've put a layer of strawberries, in addition, since I had so many this year).

In a saucepan mix 1 C water, 1/2 to 1 C granulated sugar and 2 tablespoons cornstarch. Cook until thickened.

Remove from heat and add 1 teaspoon almond extract and 1 can of cherry pie filling

Spread it out over the rhubarb, top with the rest of the crust mixture and 1/2 C or more chopped nuts (almonds are really good).

Bake for 45 minutes and then enjoy the yummy goodness. :mmmm:

[kfred]

1. Use the crust for other things

You could use it for apple butter bars (dump a jar in there
for the filling), date bars (presuming they are pitted) chop
up and use them.  Figs or dried apricots after you have soaked
them in a 1/2 cup of hot water.  The filling possibilities are
endless with that crust.  If I have old fashioned oats I
usually take them for a spin in the food processor to cut them
up a bit, otherwise quick oats work also.

[Blue_In_AK]

2. I agree, it's a nice basic crust.

What I really like about this recipe is the cherry pie filling which cuts the tartness of the rhubarb just the right amount.