Rhubarb/Apple/Strawberry/Cherry Crisp Dessert

Summer time is time for fresh rhubarb harvest. Many believe rhubarb to be a fruit but in reality, it is a vegetable with a unique tart taste that goes greats in many pies and desserts. Although the stalks are edible, the leaves are very toxic. Rhubarb is rich in vitamin C and dietary fiber. One of our family's favorite is any variation of Rhubarb crisp. Rhubarb can be mixed with a variety of fruits to make a delicious crisp dessert or used alone in a rhubarb crisp. If you do not have rhubarb growing in your garden, you may purchase it at your local grocery store during season. Often times you can also find it in your frozen food department.

To make a Rhubarb/Apple/Strawberry/Cherry Crisp you will need:

CRISP:

1-cup light brown sugar, firmly packed

1-cup all-purpose flour

3/4 cup quick cooking rolled oats

1/2 cup melted butter

1-teaspoon cinnamon

Rhubarb/Fruit Sauce:

1 cup granulated sugar

2 tablespoons cornstarch

1-cup water

1-teaspoon vanilla

RUBARB/FRUIT:

Rhubarb Crisp only: 5 cups of rhubarb cut up into 1-inch cubes

Rhubarb/Cherry Crisp: 2 cups rhubarb and 1 can of cherry pie filling

Rhubarb/Apple/Strawberry Crisp: 2 cups rhubarb and 1 can of apple pie filling and 2 cups of fresh strawberries cut down to healthy bite size pieces if large.

Rhubarb/Strawberry Crisp: 2 ½ cups of rhubarb and 2 ½ cups of Strawberries

Preparation:

CRISP: In mixing bowl, combine flour, brown sugar, quick cooking rolled oats, cinnamon, and mix well then drizzle melted butter over combination with fork to make a crumbly mixture. Set mixture for crisp aside.

SAUCE FOR RHUBARB: In a medium saucepan, combine 1-cup white sugar and cornstarch, mix well, add 1 cup of water and vanilla. Cook together until clear and starting to thicken nicely. If using artificial vanilla (brown in color) the sauce will not be clear. Pour the sauce over Rhubarb/fruit combination in another bowl. Mix well.

Turn rhubarb/fruit mixture into a 9x13inch pan (I use glass). Take crisp mixture and spread over the top of rhubarb/fruit mixture and bake in preheated oven at 350 for 45 to 55 minutes. Crisp topping should be brown and crunchy with fruit mixture bubbling through on sides.

Enjoy crisp dessert warm with or without ice cream or cold! Delicious any way you serve it!