Rhubarb has a reputation for being a spring vegetable but anyone who has a rhubarb plant in their garden will attest to the fact that big plants just keep giving throughout fall. I’m still on the subject of fall desserts and crisps are far easier to make than pie. I had a craving for a crisp and this wonderful little recipe can be made in the spring with strawberries or the fall with sweet apples. The recipe is originally off the Quaker Oats box and it is truly a classic, with a topping that stands up to the fruit and doesn’t get soggy. You could serve this with whipped cream but I prefer it with a really good ice cream like Tillamook Old Fashioned Vanilla or Haagen Dazs Vanilla. And, while it may be delicious with strawberries, I always include crisps as part of the fall dessert repertoire, so I’m enjoying it now!
¾ cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled Gala apples or sliced strawberries
1 cup old-fashioned oats
½ cup packed brown sugar
½ cup butter, melted
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional
In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350°F for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings