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!!