This Rhubarb Crisp Recipe is my Current Favourite!

Step 1:
4 cups roughly chopped rhubarb (I cut mine into 1″ pieces)
1/4 cup all purpose flour
1/4 cup granulated (white) sugar
1/2 cup strawberry jam (you can experiment with others)

Mix flour and sugar together in a small bowl. Sprinkle onto rhubarb and mix together thoroughly. Spoon jam into mixture, then combine till it is all coated and gooey. Place in an 8″ square glass pan. (don’t worry, it looks pretty gross, but it will work!)

Step 2:
1/2 cup butter
1 1/4 cups packed brown sugar
1/4 tsp each ginger and cinnamon
1 cup all purpose flour
1/2 cup chopped pecans

Cream butter and brown sugar together. Dump in flour, ginger, and cinnamon — combine till it starts to become crumbly. Add chopped pecans and continue mixing until it is really crumbly. Sprinkle evenly onto rhubarb mixture. Bake in a preheated 375F oven for about 30 minutes, until fruit is tender and topping is crunchy.


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Filed under "Sweets"/Cakes/Etc, Vegetarian (lacto/ovo)

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