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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Sunday, June 13, 2010

Fresh from the garden! Rhubarb Crisp

We were invited over to our friend's (Kate and Dave) house for the 6th game of the stanley cup and I decided to bring some dessert.  Because the rhubarb is ripe right now, this looked like the best option.  I was never really a rhubarb person, but now that we have it at our fingertips I really enjoy using it in recipes, especially when they are impromptu cooking ventures.  So in my opinion any kind of crisp is the easiest, most delicious dessert you could make, and this one didn't disappoint.  Such an easy, amazing summer dessert.  And you could use any kind of fruit that you want, to this recipe you could always add other kinds of fruit also, like strawberries, that would be delicious.  Try it out for yourselves.

2 lbs rhubarb
1 1/2 cups sugar
3/4 cup flour
1/2 cup unsalted butter (1 stick) chilled and cut into pieces.
  I think next time I would use less, because it didn't need this much.
1 cup rolled oats

Preheat oven to 400.  Slice rhubarb into uniform 3/4 in pieces.  Place in a 9x13 baking dish; toss with 1 cup of sugar and 1/4 cup flour.
In a food processor, pulse the remaining 1/2 cup flour with butter until clumps are pea size.  Add remaining 1/2 cup sugar, rolled oats and cinnamon; pulse to combine.  Sprinkle over the rhubarb.
Bake until the rhubarb is tender and the topping is golden, about 35 min.  Serve warm with ice cream, if desired...HIGHLY recommended!

Hooray for good friends! :)

Logan Rating: *****

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