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Friday, May 6, 2011

First Rhubarb, Stretched


Rhubarb and lilac and tree buds and all those other harbingers of spring are late here in Minnesota this year, so my three plants still had only a few still short stalks ready when I wanted to pick some for a coffee dessert today. No strawberries in the house to fall back on the many strawberry-rhubarb recipes either, but I did have a half package of strawberry gelatin left from earlier baking, so here is the result.

Rhubarb and Apple Crisp

Filling:
1 1/2 c sliced rhubarb
2 to 2 1/2 c thinly sliced apples--I used HoneyGold
1/2 package strawberry gelatin (about 1/4 cup)
2/3 c sugar
1 t cinnamon

Topping:
3T butter
1/3 c brown sugar
1 t cinnamon
1/4 c flour
1 c old fashioned oatmeal

1. Toss all filling ingredients together until well mixed. Turn into a greased 8 or 9 inch pie pan.














2. Cut the butter into the sugar and cinnamon until well blended. Stir in the flour and oatmeal until all is well mixed. Spread over the filling, being sure to cover all the fruit.















3. Bake at 350 degrees for about 45 minutes, until the fruit is tender and the mixture is bubbly. (Insert a knife in the center to test for the tenderness of the fruit.) If the topping browns too quickly, loosely cover with aluminum foil for the last 15 minutes or so.

Serve warm or cold. Serves 5 to 6.

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