Fresh Rhubarb Crisp

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Rhubarb Sauce

Chop 350g of rhubarb and place in a pan with 1/2 cup (90g) of brown sugar, 1 cup (250ml) water and 1/4 teaspoon ground mixed spice. Slowly bring to the boil stirring to dissolve the sugar. Simmer for 10 minutes, stirring often. push through a sieve and serve hot or cold. This is nice over warm butter or orange cake.

Life's Little Rhubarb Book: 101 Rhubarb Recipes

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Fresh Rhubarb Crisp is a family Favourite during the rhubarb growing season. Topped with cream it it makes a wonderful desert.

Ingredients

Topping

• 1 Cup sifted All Purpose Flour

• !/2 Cup raw rolled oats

• 1 Cup light brown sugar, firmly packed

• 1/2 Cup butter or margarine, melted

Rhubarb Filling

• 4 Cups rhubarb cut into small pieces

• 1 cup granulated sugar

• 1/4 Cup sifted all purpose flour

• 1/2 teaspoon Cinnamon

• 1/2 cup water

Method

1. Preheat oven to 375°F (190°C)

Make Topping:

In large bowl combine flour, oats and sugar. Mix well. With fork stir in butter (or margarine) to make a crumbly mixture.

2. Make Rhubarb filling

In lightly greased baking dish combine the rhubarb, sugar, sugar, flour, cinnamon and 1/2 cup water. Stir to mix well.

3. Sprinkle topping evenly over filling. Bake uncovered for 35 minutes or until topping is golden brown and rhubarb is tender.

Serve rhubarb crisp warm with light cream or ice cream if desired.

For a tasty variation try apple and rhubarb.

Makes 6-8 Servings

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