Rhubarb Crisp

Rhubarb has been around for a long, long time.  There is evidence that it was cultivated in China as long ago as 2700BC.  Rhubarb was introduced to Massachusetts farmers by a Maine Farmer at the beginning of the 19th century.  Rhubarb became very popular and by 1822, was produced for sale in this country.  The rhubarb I grow in my garden in Alaska  probably came from Russia with the fur traders back in the 18th century.

 My rhubarb is thriving this year, for the first time.  I am not sure why it is doing better than normal but I am happy about it because I love to eat the yummy red stalks.

 The green leaves are quite poisonous so they must be discarded before you do anything with the rhubarb.

Rhubarb crisp is a delicious treat, enjoyed by many in the Spring.

I have the perfect-easy recipe for Rhubarb Crisp.

 For this recipe you will need a few stocks of rhubarb.
After cutting the leaves off, wash the stalks.

 Slice the stalks into small pieces.

 Disguard the bulbous red ends.

 You can mix your rhubarb and sugar right in your 9" X 9"  pan.

 You mix the topping with the electric mixer....easy.

 Then you put the topping on top of the rhubarb and sugar and bake.

Top with a dollop of ice cream and you have a lovely dessert.

Rhubarb Crisp

2-1/2 Cups Sliced Rhubarb
1-1/2 Tbs. Flour
1/2 C Brown Sugar

1/2 Cup Oatmeal
3/4 Cup Flour
1/2 Cup Sugar
1/2 Cup Butter
1/2 tsp Cinnamon

Preheat the oven to 350F.
Mix the first 3 ingredients together in a 9"X 9" baking pan.
Mix the remaining ingredients in your electric mixer.  Spread on top of the rhubarb mixture in the pan.  Bake for 45 minutes or until the top is browned.  Let cool before cutting.

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