Today - harvesting Rhubarb in my garden and craving Rhubarb Crisp.
|1.25 L||5 cups Chopped Rhubarb|
|125 ml||1/2 cup Liquid Honey|
|15 ml||1 tbsp All purpose flour|
|5 ml||1 tsp cinnamon|
|2 ml||1/2 tsp ground ginger|
|375 ml||1 1/2 cups Large flaked rolled oats|
|75 ml||1/3 cup packed brown sugar|
|75 ml||1/3 cup liquid honey|
|5 ml||1 tsp cinnamom|
|2 ml||1/2 tsp salt|
|50 ml||1/4 cup melted butter|
Turn all BBQ burners to high to preheat to 400 degrees. When crisp is ready place in centre of cooking surface, immediately turn off center burner and using indirect heat (turn front and rear burners to low).
Grease 8 cup (2 L) baking dish (use heavy duty tinfoil pan if preparing in BBQ). In mixing bowl, stir together the 1st 5 ingredients until well combined and spoon into prepared baking dish.
TOPPING: then using the same mixing bowl stir together rolled oats, brown sugar, honey, butter, cinnamon and salt. Sprinkle over rhubarb.
Place on BBQ as directed above or in pre-heated 375 oven. Bake for 40-45 minutes uncovered until rhubarb is tender and topping is brown.
NOTE: if preparing on BBQ then top won't brown. I just put pan on middle rack in oven and set Broil. Watch carefully while you broil for 2 minutes until nicely brown.
Serve warm or cold with a scoop of vanilla ice cream.
Rhubarb is high in fibre.
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