[recipe] Rhubarb Raspberry Crisp

[Guest guest]

Something is eating my rhubarb leaves and keeping

it from growing! To make this favorite this year, I am

going to be forced to buy the rhubarb at a farmer's

market. Any of you gardening pros onlist know what

might be doing this to my precious plant?

Anyway, here is the recipe; quite yummy served with

you favorite dairy or non-dairy vanilla ice cream.

 

Rhubarb Raspberry Crisp

 

4 cups chopped fresh rhubarb (1 inch pieces)

2/3 cup sugar

Juice and peel of one orange

1 cup all-purpose flour

1/2 cup packed brown sugar

1/2 tsp ground cinnamon

1/2 cup cold butter or margarine, cut into small pieces

1/2 cup rolled oats

1/4 cup chopped pecans

1/2 pint fresh raspberries

 

In a large bowl, combine rhubarb, sugar, orange juice

and peel. In another bowl, combine flour, brown sugar

and cinnamon. Cut in butter until crumbly. Add oats

and pecans; mix well. Turn rhubarb mixture into an 8 inch

square baking pan. Sprinkle evenly with raspberries and

cover all with crumb toppiing. Bake at 350 degrees for

45 minutes or until topping is browned.

Yield: 9 servings (yeah, roight*lol*)

 

~ PT ~

 

An ounce of mother is worth a pound of clergy.

~Spanish proverb