Spicy Rhubarb Crisp

Baby Kato's Note:

A family favorite, just perfect served with vanill bean or strawberry ice cream. Hope you will enjoy this as much as we do. Grinding your own spices makes for a nicer, more mellow flavor.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 5 cups rhubarb, chopped
• 1/2 cup honey, liquid (wild flower or clover)
• 1 tablespoon flour, all purpose
• 1 teaspoon cinnamon, freshly ground
• 1 teaspoon ginger, candied, shredded
• 1/8 teaspoon clove, freshly ground (optional)
• 1 1/2 cups rolled oats, large flake
• 1/3 cup sugar, brown
• 1/3 cup honey, liquid (wild flower or clover)
• 1/2 teaspoon vanilla, extract, pure
• 1/4 cup butter, unsalted, melted
• 1 teaspoon cinnamon, freshly ground
• 1/4 teaspoon nutmeg, freshly ground
• 1/2 teaspoon salt

Directions:

1. Mix together rhubarb, honey, flour and cinnamon, ginger and cloves, until well combined.
2. Pour into a greased 2L baking dish.
3. Next stir together oates, sugar, honey, vanilla, butter, cinnamon, nutmeg and salt.
4. Sprinkle the topping over the rhubarb and bake in 375 F oven for 40 - 45 minutes.
5. Serve warm with your choice of ice cream.

Reviews

[Annacia]

This came out scrumptious even with my diabetic changes in sugar usage. I used Splenda in place of the honey in the rhubarb and lessened to honey in the topping to 1/4 cup and used Splenda for the remaining sugar there. Went with the strawberry ice cream option and was that ever a winner. Excellent Kato dear, excellent. :D

[JackieOhNo!]

Although I did not grind my own spices, this still came out delightfully. It came together so easily and was so full of flavor. It's a wonderful way to enjoy fresh rhubarb without too much sugar. I served this warm with some nice vanilla tofutti ice cream. Thanks for sharing this lovely springtime treat. Made for Aussie/NZ Swap.

[Lavender Lynn]

So happy to have found some rhubarb. We all loved this for dessert tonight. Made for ZWT8.