If you shop with a tight budget and only go once or twice a month to the store, you have to be a bit creative when trying to come up with meals and desserts out of the pantry.
I like to use what I’m growing as much as possible and this early in the growing season, it’s rhubarb.
Rhubarb crisp is a family favorite, and it’s so easy to have the ingredients on hand that I make it often. Because rhubarb freezes so well, it’s also a much-loved recipe during the winter months. I try to harvest mine every few days, pulling only the thickest stalks. Cut it up and freeze in 2 cup measurements for easy recipe making.
There are fancier versions (like the photo of Raspberry Rhubarb Crisp above, by Vegan Feast Catering) But I am a huge fan of the Dump and Pray Philosophy. I know how it is supposed to look in the pan, and sprinkle or add until I get there. Fortunately for this blog post, I measured just for you. Here is my recipe:
Simple Rhubarb Crisp
4-6 cups chopped rhubarb-measured loosely, it doesn’t matter as long as your baking pan is 1 inch full of pieces.
1 box red jello -raspberry, strawberry, it doesn’t matter
1 stick butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup flour
1 cup whole oats
cinnamon/nutmeg if desired
In a baking pan (I use 9X 13-inch cake pan) add the rhubarb. If you are using frozen rhubarb, allow it to thaw slightly. Break it up so it evenly covers the pan.
Sprinkle sugars/jello powder/flour/oats overall.
Sprinkle with cinnamon/nutmeg
Place pats of butter evenly over the entire pan.
Bake 375 for 30-45 minutes, or until hot in the center and topping is slightly browned and bubbling on the edges.
Serve over ice cream or with whipped cream. Delish!!
The one thing that bothers me about living in the Mid South… no rhubarb. I’m betting it’s simply wonderful tho! I like the ration on the recipe tho… I will try it with another fruit.