Spicy Rhubarb Crisp

Submitted by Baby Kato

"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."

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 6

ingredients

• 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.