Rhubarb Crisp

Rhubarb Crisp 2
2 pounds fresh rhubarb, cubed (about 8 cups)
1 cup sugar
1/4 cup water
1/2 teaspoon ground cinnamon
Topping:
1/2 cup old-fashioned rolled oats
1/3 cup unbleached all-purpose flour
2 tablespoons light brown sugar
2 tablespoons chopped walnuts
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of baking powder
Pinch of salt
3 tablespoons chilled unsalted butter, cut into cubes

Preheat the oven to 350 degrees F. To prepare the filling, in a shallow, non-reactive saucepan, combine the rhubarb, sugar, water and cinnamon and cook over medium heat for about 15 minutes, stirring occasionally, until the mixture is thickened and the rhubarb is softened. Set aside to cool slightly.
Topping: combine the oats, flour, sugar, walnuts, cinnamon, nutmeg, baking powder, salt and butter in the bowl of a food processor and process for about 40 seconds until crumbly. Spoon the rhubarb into a shallow 2-quart casserole and sprinkle the oat mixture evenly over the fruit. Bake for 35 to 40 minutes or until the topping is browned and the fruit is bubbling hot. Serve warm. Yield: 6 servings

Rhubarb Crisp 3
2 c. flour
1/2 tsp. baking powder
1/4 c. sugar
3/4 c. shortening or half butter
1 1/2 to 2 tbsp. milk
Pinch salt
3 c. rhubarb, cut up
1 c. sugar, be generous
2 beaten eggs
1/8 c. milk

Mix together like a pie crust the flour, baking powder, sugar, shortening and milk and salt. Use greased cookie sheet, 9 x 13 inches, patting in pan and up sides. Mix together the rhubarb, cup sugar and eggs and milk and spread over dough mixture with flat of spoon. Bake in 400 degree oven for 25 to 35 minutes. When baked, remove and frost with thin frosting of powdered sugar and milk.

Rhubarb Strawberry Crisp with Kirsch
3/4 cup Grape Nuts or similar nugget cereal
1/3 cup brown sugar
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
3 tablespoons softened butter
1 1/2 pounds rhubarb
1 pint strawberries
2/3 cup sugar, or more to taste
1/4 teaspoon ground nutmeg
1 tablespoons kirsch or framboise
3 tablespoons flour
Butter-flavored spray

Mix cereal, sugars and cinnamon. Work in butter with a pastry knife or large fork until you have an even, crumbly meal. Set aside. Preheat oven to 350 degrees. Wash rhubarb and peel if tough as you would celery. Cut into 3/4-inch pieces (shorter if stalks are wide) and put into a bowl. Wash, hull and halve strawberries and add to rhubarb. Add sugar, nutmeg and kirsch to fruit and toss well. Add flour and toss well again. Spray a 9 by 14-inch gratin dish with butter-flavored spray. Spread the fruit mixture in the dish evenly and top with cereal mixture. Bake 40 to 45 minutes or until juice bubbles up through the crust and crust is nicely browned. Serve warm or at room temperature.

Microwave Rhubarb Crisp
4 c. sliced rhubarb
1 c. sugar
2 tbsp. flour
1 egg, slightly beaten
Topping:
1/4 c. all-purpose flour
1/2 c. rolled oats
1/3 c. packed brown sugar
1/4 tsp. nutmeg
1/4 c. butter

Combine rhubarb, sugar, 2 tablespoons flour and egg in 8-inch round glass baking dish. Mix until evenly combined. Combine flour, oats, brown sugar and nutmeg. Cut in butter until crumbly. Sprinkle over rhubarb. Microwave on high, uncovered, 12 to 14 minutes or until rhubarb is tender, rotating dish once or twice. If desired, transfer to broiler for a few minutes to crisp the topping.

Strawberry-Rhubarb Filling:
2 pint baskets strawberries, stemmed and halved
3 cups rhubarb slices (1/3-inch thick)
2/3 cup granulated sugar
1 tablespoon cornstarch

Heat oven to 400*F. Prepare Crisp Topping: In large bowl mix all ingredients except butter and oats to blend thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.

Prepare Strawberry-Rhubarb Filling: In another large bowl mix 4 cups of the strawberries (reserve remaining strawberries), the rhubarb, sugar and cornstarch to blend thoroughly. Spoon into shallow 2- quart baking dish. Cover evenly with Crisp Topping.

Bake in center of oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm or at room temperature with reserved strawberries. Top with whipped cream or ice cream, if desired. Makes 6 servings.

Rhubarb Strawberry Crunch
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup quick-cooking oats
1 teaspoon ground cinnamon
1/2 cup butter
4 cups sliced fresh or frozen rhubarb
1 pint fresh strawberries, halved
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Vanilla ice cream (optional)

In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust.

In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake at 350 degrees F for 1 hour. Serve with ice cream if desired.