by Kathy Hamman Miller
Rhubarb is one of the few vegetables that can find its way into being used for a dessert. It is one of the hardiest perennials in the garden and is easy to grow.
Oh, it’s really good with vanilla ice cream. Enjoy!
Rhubarb Granola Crisp
5 cups chopped fresh or frozen rhubarb, thawed and drained
1 1/4 plus cup of flour
1/2 cup sugar
1/2 cup strawberry jam
2 cups granola cereal
1/2 cup packed brown sugar
1 cup walnut pieces
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup plus 2 tablespoons butter or margarine softened
In first bowl combine 1/4 rounded cup of flour, sugar, and jam. Stir together and set aside.
In second bowl combine granola, brown sugar, 1/2 cup of the walnut pieces, cinnamon, ginger, and remaining 1 rounded cup of flour. Blend softened butter with fork into the dry ingredients to make a crumb mixture. Set aside.
In third bowl I like to save some of the walnut pieces to
set on top of the crumb mixture after it comes out of the oven. It gives a little crunch to it.
Press 2 cups of the granola mixture into a greased 8 inch square baking dish. I used a pie plate. Spread rhubarb mixture over the crust and finish by sprinkling remaining granola crumb topping over it.
Bake at 375 degrees for 30 to 40 minutes or until filling is bubbly and topping is golden brown. Remove from oven and push extra nuts into topping when cool enough to handle. Serve warm.
