A sure sign of spring at Passing Wind Estates is the rhubarb is ready to harvest. Here is the first fresh rhubarb dish of the year, PWE Rhubarb.
I started by cutting up the apple and the rhubarb.
Then I made the crisp topping by mixing the sugar, flour, oats, butter and cinnamon.
I made a sauce by mixing the sugar, maple syrup, cornstarch, water and vanilla in a saucepan. Then I heated it over medium heat until it slightly thickened and got glossy.
I put the rhubarb and apples in a greased 8 inch square casserole. I poured the sauce over the rhubarb. Then the topping was sprinkled over the rhubarb and sauce.
I cooked the crisp in a 350 F oven for 55 minutes.
Sigh, I love the first rhubarb crisp of the year. The apples don’t make it a rhubarb apple crisp as they aren’t really noticeable in taste. However, I think they give the crisp a better syrupy texture. If you haven’t made a rhubarb crisp, why not?
The Old Fat Guy.
- 1 litre (4 cups) rhubarb, chopped
- 1 apple peeled, cored and chopped
- 125 ml (1/2 cup) brown sugar
- 125 ml (1/2 cup) flour
- 75 ml (1/3 cup) rolled oats
- 50 ml (1/4 cup) melted buter
- 3 ml (1/2 teaspoon) cinnamon
- 175 ml (3/4 cup) sugar
- 25 ml (2 tablespoons) cornstarch
- 175 ml (3/4 cup) water
- 50 ml (1/4 cup) maple syrup
- 5 ml (1 teaspoon) vanilla
- Preheat oven to 350 F.
- Mix topping ingredients together and set a side.
- Put sauce ingredients in a saucepan. Mix and cook over medium heat until thickened and glossy. Set aside.
- Put rhubarb and apple in a greased 8 inch square baking dish or casserole.
- Pour the sauce over the rhubarb.
- Sprinkle the topping mixture evenly over the rhubarb.
- Bake at 350 F for 55 minutes or until nicely browned.
- Let cool at least 15 minutes before serving.
- Serve as is or with whipped cream or ice cream.