Recipe: apple rhubarb crisp

[Guest guest]

Well, a little delayed but here it is. I haven't been able to get on

the computer at home because of some severe thunderstorms we've had.

And what I thought was allergies is a cold, so last night I got home

from work and slept.

 

Apple Rhubarb Crisp

from Vegetarian Cooking for Everyone, Deborah Madison

 

Crisp Topping

6 tbsp butter, cut into 1/2 " chunks

3/4 c brown sugar

2/3 c flour

1/2 c rolled oats or chopped nuts

1/4 tsp salt

1/2 tsp nutmeg

1 tsp cinnamon

 

Using your fingers work the butter with the rest of the ingredients so

that each piece is coated and you have a coarse, crumbly mixture. Set

aside.

 

Filling

1 1/2 lb apples, peeled, cored and diced

2 lb rhubarb, diced into 1 " pieces

1 1/4 c sugar

1/4 c flour

1 tsp cinnamon

pinch of ground cloves

 

Preheat over to 375. Put diced apples in a bowl and toss with

remaining ingredients. Arrange the fruit in a 2-qt dish and cover with

the crisp topping. Set the dish on a sheet pan to catch drips and bake

until the juices are bubbling and the topping is brown, about 1hr 10 min.

 

*Before adding the topping I added one container of the single serve

apple/cinnamon applesauce and I cut back on the sugar.

[Guest guest]

Thanks - Hope you are feeling better!

[Guest guest]

Hey Denise -

 

I made this tonight and everyone loved it. The rhubarb was easy to

use (thanks too Donna) and the kids were excited to try a new

vegetable (Jiraph??) as desert?!! I did as you suggested with the

applesauce - great idea. I've seen recipes for strawberry/rhubarb

pie - I may try that as a crumble the next time...

 

Thanks loads,

m