Rhubarb is one of those beautiful plants you find in many gardens. They have bright red stalks and dark green leaves.  The leaves of the rhubarb are poisonous and cannot be used in baking and cooking. The red stalks are sour and need to be cooked or baked with sugar. My backyard has one rhubarb plant that produces an abundance of stalks. So much that sometimes I don’t know what to do with it. I decided to harvest the rhubarb and make rhubarb apple crisp!! Lots of rhubarb crisp.

Prepare the rhubarb by removing the leaves and washing the stalks. Cut the stalks into bite size pieces. You need about 4 cups.

For the apples, I chose green granny smith. They are tart and holds its shape while baking. Cut the 2-3 apples into chunks the same size as the rhubarb.

Combine the apples and rhubarb in a baking pan.

Add 3 tablespoons of corn starch to the apple and rhubarb. This will prevent the crisp from being too watery.

Both the rhubarb and apples are tart so you will need to coat them with some white sugar. I used about 3/4 cups of sugar but it depends on how sweet you like your crisp.

For the topping combine 1 cup oatmeal, 1/2 flour, 1/2 brown sugar and 1 teaspoon cinnamon.

To this mixture, add 1/2 cup melted butter. Combine the ingredients until everything is coated.

Sprinkle the topping on the rhubarb apple crisp until the entire pan is coated.  Be generous!

Bake in a 350 degree oven for about 1 hour  or until the fruit is bubbly and soft. Serve warm with a scoop of vanilla ice cream!! Enjoy 🙂 Rhubarb Apple Crisp

Ingredients

• 4 cups rhubarb
• 2-3 apples
• 3 tablespoons corn starch
• 1/2-1 cup sugar

Topping

• 1/2 cup flour
• 1/2 brown sugar
• 1 tsp cinnamon
• 1/2 cup butter
• 1 cup oats

Check out  https://eatitnoworeatitlater.com/recipe-list/