{"id":850,"date":"2012-05-27T11:30:32","date_gmt":"2012-05-27T11:30:32","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=850"},"modified":"2012-05-27T18:56:59","modified_gmt":"2012-05-27T18:56:59","slug":"a-happy-sign-of-spring-rhubarb-previously-posted","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=850","title":{"rendered":"A HAPPY SIGN OF SPRING … RHUBARB! (previously posted)"},"content":{"rendered":"

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This afternoon I cut an armful of rhubarb .\u00a0\u00a0 The first of the season.\u00a0 My knife sliced through a thick, red stalk.\u00a0 My mouth puckered,\u00a0 remembered\u00a0 taste.\u00a0 I am eight or nine years old.\u00a0\u00a0 We are raiding the rhubarb patch.\u00a0 Gathering an armful of stalks, faces hidden behind the enormous leaves.\u00a0 In the watery green hideaway of the vine-covered\u00a0 summerhouse\u00a0 we\u00a0 dip the stalks\u00a0 into the sugar bowl over and over again.\u00a0 Sated we make hats of the gigantic leaves . Dance madly,\u00a0 waving rhubarb like exotic fans.\u00a0 A pagan ritual. \u00a0\u00a0 A sugar high.\u00a0\u00a0\u00a0 Rhubarb is in season.<\/p>\n

To avoid a watery rhubarb crisp mix a generous tablespoon of starch into the cut stalks, then put on your topping \u00a0 Tonight we will\u00a0 savour one of the most popular prairie desserts, rhubarb crisp with an oatmeal crumb topping.\u00a0 To gild the lily I’ll add a little whipped cream.\u00a0 I wish\u00a0 your\u00a0 were here to share this dessert with me.<\/p>\n

RHUBARB CRISP<\/p>\n

6 cups of\u00a0 rhubarb cut into one inch pieces (you can also use frozen rhubarb with great success.\u00a0 Bake it frozen)<\/p>\n

1 generous tbsp cornstarch<\/p>\n

For the Topping:<\/p>\n

1 cup brown sugar<\/p>\n

1 cup old-fashioned\u00a0 slow cooking\u00a0 rolled oats (not the instant or 5 minute kind)<\/p>\n

3\/4 cup all-purpose flour<\/p>\n

4 oz butter or hard margarine (use the best quality margarine you can buy if this is a diet issue)<\/p>\n

a pinch of salt<\/p>\n

Preheat your oven to 375 degrees F.<\/p>\n

Toss your rhubarb with the cornstarch in a shallow baking dish.\u00a0 The size will depend on much rhubarb you end up using.\u00a0\u00a0 This recipe doesn’t have to be too precise on this.\u00a0\u00a0 Be generous as rhubarb bakes down.<\/p>\n

Using your balloon whisk mix your dry ingredients. \u00a0 Add the butter cut into small chunks.<\/p>\n

Using your fingers, NOT a food processor, blend in your butter until all the dry ingredients are assimilated.\u00a0 Put this on top of the rhubarb.<\/p>\n

Bake on the middle rack of your oven until the rhubarb bubbles along the side of the dish.\u00a0 About 30 minutes or so. When you are baking any fruit desserts such as crisps, cobblers and so on, this is what you look for .\u00a0 Fruit doesn’t bubble until it is cooked.<\/p>\n

Serve rhubarb crisp with lovely big scoops or ice cream, or\u00a0 my favorite way, a jug of whipping cream to just pour over it.<\/p>\n

CHEF’S NOTE:\u00a0 You can easily double this recipe.\u00a0 It doesn’t take much longer to make up.\u00a0 Then put half in zip lock bag in your freezer.\u00a0 You have it on hand to make any type of fruit crisp.<\/p>\n

This dish also freezes well uncooked.\u00a0 Excellent for preparing a dessert ahead of time.<\/p>\n

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A HAPPY SIGN OF SPRING … RHUBARB! (previously posted)<\/span><\/span><\/td>\n\n
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Recipe Type: Dessert<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 15 mins<\/span><\/div>\n
Cook time: 30 mins<\/span><\/div>\n
Total time: 45 mins<\/span><\/div>\n
Tonight we will savour one of the most popular prairie desserts, rhubarb crisp with an oatmeal crumb topping. To gild the lily I’ll add a little whipped cream.<\/span><\/div>\n
Ingredients<\/div>\n