bcmom's kitchen

bcmom's kitchen

Friday, May 24, 2013

Rhubarb Apple Crisp

It's Spring, which means Rhubarb!  If you're lucky enough to know somebody who has some - and even luckier to have someone willing to go cut it for you.  Oh, I would definitely go cut my own rhubarb because I love it, but my friend Peggy lives closer to our friend Alice than I do, so she gets me some when she gets hers.  I use it in muffins, rhubarb bread, this Rhubarb Pudding Cake that I adore, and pretty much anything else I can think of.  And I freeze lots of it so I can have rhubarb throughout the year.

Today I was thinking Rhubarb Apple Crisp, so I went looking for recipes - as if I don't already have plenty of my own recipes - like that pudding cake that I'm now wishing I'd remembered and made.  But anyway, I found this one for Apple-Rhubarb Crisp that looked pretty good, so I started there.  But I wanted a different topping, because my friend Peggy, who cuts the rhubarb, doesn't eat wheat, and I wanted to avoid using flour.  That's when I found the Apple Cranberry Crisp recipe in my favorite cookbook ever - The Best of Mennonite Fellowship Meals - and I had a note right there in the cookbook that the recipe is also good with rhubarb and apples, as well as a modified topping recipe - without flour.  So I used the basic idea of the recipe I'd looked up - because I liked the idea of the juice mixed in with the fruit - with the topping I had written in the cookbook.

Rhubarb Apple Crisp
adapted from About.com Southern Food and The Best of Mennonite Fellowship Meals

  • 4 cups chopped rhubarb (fresh or frozen)
  • 3 medium apples, cored and diced
  • 3/4 cup brown sugar
  • 1/2 tsp. cinnamon
  • 3 T. pineapple orange juice (or orange juice)
  • 6 T. butter, melted
  • 3/4 cup brown sugar
  • 1 cup whole oats
  • 1/3 cup quick oats
  • 1/2 cup chopped pecans
ready to bake
  1. Mix rhubarb, apples, brown sugar, cinnamon and juice.  Place in 2-qt baking dish.  (or mix directly in the baking dish)
  2. Mix topping ingredients - melted butter, brown sugar, oats, and pecans - until crumbly, and spread evenly over fruit.
  3. Bake at 350° for 1 hour or until fruit is tender and bubbly and topping is browned.
  4. Serve with vanilla ice cream.


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