Rhubarb Apple Crisp
4 servings

Rhubarb Apple Crisp with Whipped Cream

Hint

The apple mellows the rhubarb just enough to make second helpings sound like a really good idea.

Ingredients

3 cups chopped rhubarb
1 good size, tasty apple, core removed and chopped with skin on
1 cup granulated sugar
2 tbs. instant Tapioca
5 tbs. unsalted butter

For Topping

3/4 cup oatmeal (not instant)
¼ cup all purpose flour
4 tbs. unsalted butter, melted
3/4 cup brown sugar
1 tsp. ground cinnamon

Procedure

Rhubarb Apple Crisp in Pan

1. Preheat oven to 400º.  Put rhubarb, apple, sugar and Tapioca in a bowl and toss to mix. Let it stand for about 10 minutes to moisten the Tapioca and release starch.
2. Use 1 tbs. butter to grease an 8×8 ovenproof pan or individual pans.
3. Put rhubarb mixture into pan and dot with remaining butter.
4. Using a fork or your fingers, mix all Topping ingredients in a bowl. Sprinkle it over the rhubarb mixture and pat it gently down to hold it together.
5. Bake for 20 minutes or until the rhubarb bubbles and the crisp top is golden brown.
6. Serve warm with or without whipped cream.