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Monday, May 21, 2012

Petah's Rhubarb Crisp

Rhubarb Crisp - Dutch Oven Detour (recipes that should have been in the Dutch Oven)

There aren't nearly enough rhubarb recipes in The Dutch Oven Cookbook - and absolutely no crisp recipes. Surprising for an eastcost cookbook. Yesterday we got our first haul of rhubarb of the season. Beautiful ruby red rhubarb - we just couldn't risist using it to bake something up today. We settled on rhubarb crisp - tart rubarb works perfectly with the sweet, crisp struesel like topping of a crisp. Peter, somewhat of rhubarb addict, created this simple and quick recipe. Perhaps something to be including in a Dutch Oven Cookbook follow-up - "the lost recipes"? Definitely, maybe!?

Petah's Rhubarb Crisp
4 cups chopped rhubarb (3/4 inch thick, cut crosswise)
2 Tbsp flour
1/2 cup sugar

1/2 cup butter (chilled, cut into pieces)
1/2 cup flour
1 cup oats
1/2 cup brown sugar
1/2 tsp cinnamon

Combine first three ingredients in an 8.5 x 11 baking dish. Blend butter and flour together using a pastry cutter until small pieces form. Add remaining ingredients and work mixture together using your hands until large clumps form. Sprinkle mixture evenly over top of rhubarb mixture. Bake at 400 degrees for 40 mintues until topping is lightly browned and rhubarb is tender. Serve with vanilla ice cream or whipped cream.