Here is my Mom’s easy version of a rhubarb crisp that I use all the time. It’s ironic that I will post a recipe here, since I do not excel in the kitchen and I don’t have much desire to….but I have gained a reputation on my street by providing some delicious crisps at neighborhood outings.
I cut up the rhubarb, enough to fix in Pyrex bowl. I also like to add strawberries (optional). I add 1 to 1.5 cups of sugar, with 3 to 4 Tablespoons of Tapioca.... I also either add a teaspoon of lemon juice or grate some orange peel.
After that is mixed up and left to stand for 15 minutes, I just top with a box of Jiffy yellow cake mix and put about ½ stick of butter cubed on top. Bake for 1 hour at 350 degrees.
Of course it is great with vanilla ice-cream!
I wish you could smell this through the blog… it is wonderful!
This was almost like a 4-H food demonstration!
I LOVE rhubarb! I might try this. My rhubarb is about 1/2 that size so I'm patiently waiting :)
ReplyDeleteI can testify that Judy's Rhubarb is excellent, tasty, not too tart and not to sweet, just like Judy. I watched her in action tonight.
ReplyDeleteDon't let her fool you, she's a Rachel Ray in the making! Good going mom for showing her the ropes.
Ann
Ann- that was a good crisp I made last night, it was the second one in two days. Lori- all my healthy eating is about to take a temporary vacation in May! But one healthy way to eat Rhubarb crisp is by putting in your oatmeal!
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