Friday, 31 May 2013

Rhubarb Crisp

Rhubarb is now in season and it is an amazingly versatile fruit. Often the first plant to emerge from the ground in the spring, its bright red stalks and gigantic leaves bring wonderful visual interest to a household garden and incredible goodness to our home kitchens.

Rhubarb has been around for thousands of years, first noted as being cultivated in China in 2700BC. It didn't make an appearance in Europe until the mid 1700s, when it came to Europe in caravans from Russia... and it became many a Canadian homesteader's favourite in the 1800s because it grew, even in the harsh & unrelenting gardening conditions of the northern prairie, delivering terrific nutrients, like vitamin C, after a long winter.

Perhaps one of the most well known rhubarb recipes is rhubarb crisp... a wonderful comfort food that is easy to make and bake at home. You can find rhubarb at our market NOW at Dargatz Family Farm and Riverbend Gardens' booths.

Angela's Rhubarb crisp
Angela is a neighbour, good friend and savvy SWEFM shopper. She makes the most delicious food in her kitchen, creating heart-warming meals for her family. Having been treated to some of her amazingly yummy food over the years, our kids have often said with great enthusiasm, "We LOVE Angela's cooking!" Here is the recipe for one of our favourite desserts that she makes.

Crispy Topping:
1/2 cup flour (all purpose or whole wheat)
3/4 cup rolled oats
1/3 cup brown sugar
1/2 tsp. salt
1/2 t. cinnamon
1/3 cup butter

Rhubarb Filling:
2 Tbsp. water
4 c. sliced rhubarb
3/4 c. sugar
2 Tbsp. flour
1/2 tsp. cinnamon

Preheat the oven to 350F.

To make the topping, combine all the dry ingredients in a small bowl and rub butter into the dry mixture with your fingers until it resembles coarse crumbs. Set aside.

To prepare the filling, sprinkle water over the rhubarb & toss. Combine the sugar, flour & cinnamon. Stir the flour mixture into the rhubarb, mixing well.

Pour into a greased, 9x9" pan. Sprinkle the topping evenly over the prepared fruit filling. Bake for 45 minutes. Makes 10-12 servings.

Recipe from Flavors of Home: Creative Cooking From Down-Home to Gourmet, by Patti Shenfield
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Contributed by Sheri Hendsbee

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