A slightly unusual rendition of one of our favourite desserts, this Rhubarb Crisp recipe was sent in by Susan Blady of Sifton, Manitoba. For maximum impact, serve it warm with a scoop of vanilla ice cream.
1/2 cup butter, or margarine, melted
1/2 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
4 cups chopped rhubarb, (fresh or frozen)
1 cup cold water
1 cup granulated sugar
1 tbsp cornstarch
In a large bowl, mix together the melted butter, brown sugar, rolled oats and flour. Remove about 1/2 cup (125 ml) of this mixture and set it aside. Pat the rest into the bottom of a greased 9 in. (22 cm) pie pan—or any baking pan of a similar size. Cover with the chopped rhubarb.
In a medium saucepan, stir together the water, white sugar and cornstarch. Bring to a simmer, and stir until the mixture thickens and begins to bubble. Pour over the rhubarb in the pan. Sprinkle the top with the reserved crumbs. Bake at 350°F (180°C) for 50 minutes to 1 hour.
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