I took one last quick trip over the weekend to Minnesota (technically I think you shouldn't be flying at 33 weeks, shhh). Etta came with me and we spent a few days reconnecting with friends and family (and many, many babies), playing with grandma and eating. Always eating. A trip to Bruegger's Bagels, a Bacon & Scallop appetizer at Manny's Steak House, Sautéed Walleye at Jensens Supper Club, my mom's famous Chalupas and her Rhubarb Crisp were some of the food highlights. Sounds like I was there for a week, huh? Nope, just 2 days. We eat lots.
My mom has made this Rhubarb Crisp for as long as I can remember. As a kid, I wanted nothing to do with it. Rhubarb looked funny to me and the name alone sounded icky. I mean, call it rhubarb-berry or something if you want a kid to eat it. But as I've grown older and wiser, I now know how delicious it is and perfect in the summertime, especially when my mom picks the rhubarb straight from her garden. Thank you for sharing the recipe, mama!
Rhubarb Crisp
1 cup all-purpose flour
3/4 cup oats
1 tsp ground cinnamon
1 cup brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup chopped walnuts or pecans
1 cup sugar
1 cup water
3 T corn starch
1 tsp vanilla
4 cups rhubarb, chopped
1 cup strawberries (chopped) or blueberries
Preheat oven to 350. Combine flour, oats, cinnamon, brown sugar, butter and nuts. Press half of mixture into an 8x8 pan (it is not necessary to spray pan). Cook sugar, water, corn starch and vanilla on stove over medium-high heat until very thick. Add rhubarb (and any other fruit you want) and mix thoroughly. Spread on top of pan and top with remaining oat mixture. Bake for 1 hour. Serve warm with vanilla ice cream.
