Monday, August 6, 2012
Hubby's Been In the Kitchen!
My husband likes to cook. Isn't that wonderful?! Actually, he likes to bake more than cook. We like rhubarb a lot in our house. With this in mind, he was going to make a rhubarb cake. I am not really fond of cake. Actually, I don't like cake. However, I REALLY LIKE crisps, cobblers, crumbles, etc. Lots of fruit, crunchy top. You get the picture. I told him to make a rhubarb crisp instead. He says OK. So while I searched for the recipe, I came across a rhubarb blueberry pie. So my mind starts to go crazy with the possibility...Honey? Want to make a rhubarb blueberry crisp? He thought it was a wonderful idea! Now his mind starts racing and he came up with this recipe. It is delicious! However, it is a very thin crisp. I would have used much more fruit because I like very fruity crisps. But nonetheless, he has invented a masterpiece! Here is the recipe:
1. Preheat oven to 350 degrees.
1/4 cup granulated sugar 1/4 cup quick-cooking tapioca
1/4 cup light brown sugar 3 cups diced rhubarb
1/4 teaspoon salt (I would reduce this to 1/8) 3 cups blueberries
2. Combine sugars, salt and tapioca in a large bowl. Mix well. Add rhubarb and blueberries and mix until fruit is well coated. Pour fruit mixture in a 9 x 13 pan. (This is where I might have used an 8 x 8 pan to make the crisp a bit thicker.)
3/4 cup flour
4 Nature Valley Crunchy Oats 'n Honey bars (they come 2 to a packet)
3/4 cup brown sugar
1/8 teaspoon salt
8 tablespoons butter, chilled and cut into small pieces
3. Using a rolling pin, crush the bars until the pieces are about the size of Grapenuts cereal. Combine the flour, crushed bars, brown sugar and salt in a bowl. Add butter and using a pastry blender or two knives, cut in until mixture is like coarse meal. Distribute evenly on top of the fruit mixture. Bake about 30 minutes in 9 x 13 (or 35-40 minutes for the 8 x 8 pan) or until top is browned and fruit is bubbly.
That's it! It is a delicious mixture of two scrumptious fruits with a wonderful crispy top! Enjoy and thanks so much for stopping by today!