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Apple Rhubarb Crisp
Apples and Rhubarb go together wonderfully in this easy recipe for Apple Rhubarb Crisp. Apples offer the sweetness in this recipe and rhubarb adds the tart. Together the end result is just right. Over the years, rhubarb has become known as the “fruit” that goes with everything. Apple-Rhubarb, Strawberry-Rhubarb, Mixed Berries-Rhubarb, Cranberry-Rhubarb, Ginger-Rhubarb, this list can and should go on and on.
What is Rhubarb?
Rhubarb [ROO-bahrb] The thick celerylike stalks of this buckwheat family member can reach up to two feet long. They’re the only edible portion of the plant. The leaves contain oxalic acid and can therefore be toxic. Though rhubarb is generally eaten as a fruit, it’s botanically a vegetable. Highly perishable, fresh rhubarb should be refrigerated, tightly wrapped in a plastic bag for up to 3 days.
A fast and easy apple rhubarb crisp.
- 3 cups apples, peeled, cored and sliced
- 2 cups rhubarb, sliced
- 1/4 cup sugar
- 1/4 cup flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice
- 2/3 cup flour
- 2/3 cup rolled oats
- 2/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/3 cup chopped pecans
- 1/3 cup butter, melted
Toss the apples and rhubarb with sugar, 1/4 cup flour, cinnamon and apple pie spice.
Mix the flour, rolled oats, brown sugar, cinnamon, pecans, and melted butter in a medium bowl. Place apple mixture in an 8 x 8 inch baking dish. Sprinkle topping mixture on top.
Bake at 350º until bubbly and top is golden brown 35 to 45 minutes. Serve with Vanilla Ice Cream