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Rhubarb Crisp |
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| Ingredients: |
2 Cups Rhubarb
1 Tablespoon lemon juice
1/4 Cup Butter (1/2 stick)
1/2 Cup Brown Sugar, packed
2 T instant tapioca
1/2 cup chopped walnuts
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1/2 Cup flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Whipped cream, [optional topping]
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| Procedures: |
Wash, and cut rhubarb into small pieces
Put the rhubarb in a 1.5 quart round pyrex dish.
Mix the remaining ingredients until crumbly.
Spread over the rhubarb.
Bake 25-30 minutes at 375o.
Serve hot or cold, with or without, whipped cream.
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| Notes: |
2020-05-02: a very tart batch.
2019-08-17: a batch made for Bill’s visit
2018-08-13: We were out of brown sugar and the rhubarb was quite tart, so we used a cup of white sugar in the rhubarb. The topping also had white sugar.
2017-09-21: served to Cousin Henry Hensel.
2015-07-10: dinner for 7, sweetening the Blueberry Crisp recipe.
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05/20/2020
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