I’ve been using this recipe for rhubarb crisp all my married life. It’s from ‘Nellie Lyle Pattinson’s Canadian Cookbook’. My sisters gave it to me at my shower – oh so many years ago . . . and it just falls open to the page when I go to look for ‘Fruit Crumble’ – it is delish!
5 cups rhubarb, cut into 1-inch pieces
1 Tbsp lemon juice
1/4 – 1 cup sugar
1/4 cup water or fruit juice
2/3 cup flour
1/8 tsp salt
1/2 cup brown sugar
2/3 cup rolled oats
1/3 cup melted butter
Combine fruit and syrup and place in a 6 x 8 baking dish. Combine dry ingredients adding the melted butter last. Mix with fork until crumbly and sprinkle over fruit. Bake 40 minutes at 350 degrees. Serve with ice cream – a must!
I was featured at ‘Full Plate Thursday’ at Miz Helen’s Country Cottage