Wednesday, March 9, 2011

Sweet, Sweet Savings--Rhubarb crisp

Making a crisp, crumble, or cobbler with in-season fruit is an amazingly tasty way to save some money on sweets.  Plus, unlike a lot of the junk food you may be tempted with at the grocery store, it actually has some nutritional value!  Rhubarb is an excellent source of fiber (5 g per 1 cup!), and also contains vitamin A,  C, and several B vitamins, as well as containing a lot of calcium and magnesium.*  Sure beats a cookie!  Even though rhubarb is technically a vegetable, it works like a fruit in such recipes and is in season long, long before the first fruits of the year are.  In preparation of rhubarb being in season locally soon, I used the last of my rhubarb that I chopped and froze last year when it was in season the other day.
It is so hard to get kids to eat vegetables!

Rhubarb Crisp

3 cups rhubarb (thaw and drain if frozen)
2 tbsp all purpose flour
3/4 cup white sugar
1 egg, beaten
1/4 cup butter
1/3 cup brown sugar, packed
2/3 cup whole wheat flour

Preheat oven to 350 degrees.  Mix together the all-purpose flour, white sugar, egg, and rhubarb.  Pour into a small greased casserole dish.  In a small mixing bowl, combine butter, brown sugar, and whole wheat flour with a pastry blender.  When the mixture resembles fine crumbs, sprinkle it evenly over the rhubarb mixture.  Bake for 40 minutes or until the rhubarb is tender.


4 comments:

  1. My wife loves rhubarb, she's gonna love this recipe. Thanks!

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  2. You're welcome! With the pile of rhubarb I scored yesterday, I'll probably be posting more rhubarb recipes soon as well!

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  3. Hi this is Dans wife Dolly, we just loved this recipe, and will make it again. cant have enough rhubarb. I will try some of your other rhubarb recipes also. Thanks

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  4. Hi, Dan's wife Dolly! Glad you like it so much! I'm hoping to score more rhubarb tomorrow, in which case, I'll try to come up with some more rhubarb recipes for you!

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