Country Cook News

Cynthia’s Country Cook News, combines spirited stories, traditional comfort food recipes and information of value to cooks and cookbook authors alike.  

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Aunt Yvonne’s Rhubarb Crisp
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 1/2 cups brown sugar
3/4 cup old fashioned oats
1/2 cup butter, softened
4 cup rhubarb, cut into 1” pieces
Ice cream or whipped cream, optional

Mix cinnamon, flour, brown sugar, rolled oats and butter together until crumbly; press half the mixture into a buttered, 10” glass pie dish, and set aside remaining half of crumbled mixture. Place fresh rhubarb into pressed shell; set aside.

In a saucepan combine:
1 cup granulated sugar
1 teaspoon vanilla
1 cup cold water
2 tablespoons cornstarch
4 to 6 drops red food coloring

Preheat oven to 350°F. Combine sugar, vanilla, water and cornstarch together in a medium size sauce pan. Cook mixture over medium heat until thick and clear, stirring constantly. Remove from the heat and add food coloring, if desired. Pour cooked mixture over the rhubarb; top with remaining crumb mixture.

Bake for 1 hour, or until fruit is bubbling and top is golden brown.  Serve warm with ice cream or whipped cream, if desired. Yield: 6 to 8 servings

Cook's Note: Adjustment for making RHUBARB BLUEBERRY CRISP (as shown), gently combine 3 cups rhubarb with 1 cup fresh blueberries for crisp filling. Omit food coloring, the blueberries will add flavor and plenty of color.

Recipe originates from the kitchen of my aunt, Yvonne Davidson, Portland, Oregon.

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Country Cook News
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