Wondering what to do with your fresh spring rhubarb?
We were recently given some fresh rhubarb by a local grower/friend. Ruth made it into Rhubarb Apple Crisp. It was an immediate favorite of our guests!
Don’t tell anyone, but here’s the recipe:
Rhubarb Apple Crisp
- 2 c rhubarb, cut in 1/2 inch pieces
- 2 Granny Smith or Braeburn Apples, peeled, cored and sliced
- 3/4 c Sugar
- 2 T Minced crystallized ginger
- 2 T Flour
- 1/2 c Flour
- 1/2 c Brown sugar
- 4 T Butter, cold, cut into chunks
- 3/4 t Ground ginger
- 1/2 c Oatmeal
- 3 T Granola (without dried fruit)
Place rhubarb, apples, 3/4 cup sugar, crystallized ginger, and 2 tablespoons flour in a large bowl and toss well. Turn into a greased 9 inch pie pan.
Combine topping ingredients, except granola, in a bowl and mix with a pastry blender until crumbly. Spread crumb mixture over rhubarb and apples, sprinkle with granola and bake at 350F for 40 minutes, until fruit is tender and topping is browned. Serve warm…with vanilla ice cream or whipped cream and a little more granola sprinkled on top for garnish.