Friday, June 14, 2013

Rhubarb Crisp



I was recently the recipient of someone else's rhubarb bounty.  My dad's co-worker apparently has a ton of rhubarb which he graciously shared with my parents, who graciously shared it with me.  What is one to do with well over 8 cups of fresh rhubarb?  Well, I made a crisp.

I used to think that crisps and crumbles were pretty lame and boring.  Seriously, look at the above photo, are you inspired by that crisp.  No.  They look...rustic, humble, BORING.  In fact, they are actually fantastic.  All of the flavor of a pie, half the work.  No fighting with pie crust, serve it with a spoon, perfect.  And I really haven't met a soul who doesn't like a fresh fruit crumble.

Rhubarb Crisp


Base
1/2 cup granulated sugar
1/3 cup dry pancake mix (like Bisquick)
4 cups fresh rhubarb, finely chopped
splash of lemon juice

Combine pancake mix and sugar.  Add lemon juice and rhubarb.  Toss lightly.  Put mixture in the bottom of a 9 inch square pan.

Topping
1 1/2 cup pancake mix
1 1/3 cup granulated sugar
2 egg
1/2 cup melted butter

In a small bowl, combine pancake mix and sugar.  Add in egg and melted butter and beat to combine.  The topping will have the consistency of a thick cake batter.  Spread over the top of the rhubarb mixture.  Bake at 375 degrees for 35-40 minutes or until topping is golden brown and the rhubarb is bubbling.

It is especially delightful served with some vanilla bean ice cream.

No comments:

Post a Comment

Print Friendly