Wyoming Apple Rhubarb Crisp

Just before a spring downpour, I hurried out to harvest some fresh green stalks of rhubarb to make a crisp. Due to our harsh winters, this is the first harvest. Wait until the stalks are around 10 inches long, just so the plants have enough foliage to continue to produce for the rest of the season.

A tip to have more abundance is to cut off the flower (this resembles a cauliflower flourette) upon first development. This encourages the plant to produce more stalks & leaves, thus resulting in an overall higher yield.

To harvest, twist the stalks at the base of the plant to remove each one. Cut the leaves off with kitchen shears, this part of the plant is not edible, & needs to be discarded. A quick wash in the sink, chop, & it's ready to prepare.


Makes 1 8x8 pan
Bake at 350° for 30 minutes

INGREDIENTS

For fruit layer:
3 cups diced rhubarb
1 cup diced apples (I used golden delicious)
1 cup water
1 Tbs cornstarch
1 cup sugar
dash of cinnamon

For crumble topping:
1/2 cup melted butter
1 cup rolled oats
3/4 cup flour
1/2 cup brown sugar

DIRECTIONS:
Combine water, sugar, & cornstarch in large saucepan until boiling then add fruit and mix. Add lid and reduce heat for several minutes while fruit gets soft & thickens. Heat oven to 350°. Butter 8x8 pan, add fruit mixture. 

In a separate bowl, combine crumble topping, then add to top of fruit layer. Place in oven for 30 minutes until brown. Enjoy!