When I was 8 and we lived east of Liverpool in the little village of Rainhill my Mom had a garden. Not unusual to have a garden. Except it was the first garden my Mom ever planted. And it contained rhubarb which grew wonderfully in that area of England. I loved it. It was sour and sweet at the same time. I haven’t had rhubarb but twice since then. Both for Tuesdays with Dorie. You don’t find it in the stores much. But I have a friend who grew some and I had just enough to make this Crisp.
Mix together two cups chopped apple and two cups chopped rhubarb with 1/2 cup sugar and 1 Tbl cornstarch. {I added a heaping tsp of cinnamon. Cinnamon and Apples are perfect together.} Let this sit for about an hour.
With a pastry blender mix together 2/3 cup uncooked oats, 1/2 cup AP flour, 1/2 cup packed brown sugar. and 2 1/3 Tbl tub margarine until it resembles coarse crumbs.. {while I have enjoyed the recipes from this cookbook I will NOT miss using this awful sub for butter!!!}.
Sprinkle the topping mixture over the apple/rhubarb mix in a 1 quart casserole dish. Bake at 375 until the topping is light brown. {Mine took about 30 minutes.} Let cool four about 2o minutes before serving.
I will tell you that this was NOT very good. While The Man said it got better after a few bites I thought it was awful. It could be that the rhubarb was picked too early and had no sweetness. It could be the crumble which seemed stale. It could be I just don’t like rhubarb anymore….There won’t be a repeat on this one.
The recipe is from Low-Fat, Low-Cholesterol Cookbook – my book for February Cookbook Countdown – page 306. The last recipe from this book as Countdown 14 starts tomorrow. Still looking at a book for that one.
I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).
January 31, 2017 at 7:46 PM
Fun to hear about your childhood in England. Not so fun to hear you did not like this…how can one not like rhubarb and apples and cinnamon??? I don’t use margarine either…I figure I can use half the butter and a little applesauce and just eat a tiny bit less and come up okay. How is that for justification? I love a good crisp…sorry this was not one of those for you. Maybe a revamp of the recipe is in order.
February 3, 2017 at 10:47 PM
Lovely post contents, sorry that this did not turn out well. Rhubarb is hard to come by in Kuala Lumpur, and I have only used it for cooking a couple of times; in small quantity!
February 12, 2017 at 8:12 AM
Sorry to hear that you did not like the rhubarb crisp. Sometimes some recipes are just not to our taste. Rhubard is one ingredient that I have problem getting over here. I would love to try using rhubarb if I can find it.