The first rhubarb of the year and I thought we would have a Strawberry Rhubarb Crisp.
It was delicious and well worth the wait. As the season progresses I will try to freeze some but right now we are going to just enjoy the bounty.
1 cup light brown sugar
1 cup all purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 tsp cinnamon
4 cups sliced rhubarb
(I substituted 3 cups rhubarb and 1 cup sliced strawberries because we like it that way)
1 cup granulated sugar
2 Tblsp cornstarch
1 cup water
1 tsp vanilla
In a mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8 inch square baking dish. Top with sliced rhubarb.
In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear and thickened, then pour over rhubarb. Top rhubarb with remaining crumb mixture and bake at 350 for 45 minutes.