Monday, June 7, 2010

Rhubarb Crisp

This isn't going to become a recipe blog. There are tons of existing resources for allergy friendly recipes out there already. However, as I was throwing together this rhubarb crisp tonight, it occurred to me that it's free of most allergens, and well, delicious, so I thought I'd share. It's very seasonal and easy to make.

1) Wash rhubarb and cut into small chunks -- about 4 cups worth, more or less.
2) Mix chopped rhubarb with 1 c sugar and 1/4 c flour and toss it all in a baking dish.
3) Combine the following in a bowl: 2/3 c brown sugar, 1/3 c butter (cold and cut into pats or smaller), 1/2 c flour, 1/2 c oats, and 1 tsp cinnamon. I mixed this all together using a pastry cutter cuz I own one and I'm cool like that. You could also use your fingers or two forks. Get it to a kinda crumbly consistency.
4) Shake crumbly topping on top of the rhubarb mixture in the baking dish.
5) Bake at 350 degrees for 30-40 minutes. It should be bubbly around the edges, with the topping having come to a brownish crisp. (Mine took the full 40. Damn!)


Question is: will we share with our allergic daughter? Hmmm....


Maggie and Ann said...

Yum. I will try it. But, why would you not share it with Georgia??

Kate said...

Oh, I just meant that we might eat it all ourselves! It's too good to share.

I'm just kidding, though - we did give her some tonight. Last night she had already gone to bed when I made it.