Good Old Reliable Rhubarb Crisp

  • 5 cups/1250 ml chopped rhubarb

  • 3/4 cup/185 ml granulated sugar

  • 1 tbsp/15 ml cornstarch

Topping:

  • 3/4 cup/185 ml all-purpose flour

  • 1 tsp/5 ml baking powder

  • 1/2 tsp/2.5 ml cinnamon

  • 1/4 tsp/1.2 ml salt

  • 3 tbsp/45 ml butter or margarine

  • 3/4 cup/185 ml granulated sugar

  • 1/2 cup/125 ml cornflakes, bran flakes or mixture of two

  • 1/4 cup/65 ml flaked coconut

  • 1/2 cup/125 ml milk

  • 1/2 cup/125 ml orange juice

Garnish:

  • Whipped cream, table cream or ice cream

Grease 8-inch (2 L) spare pan or casserole dish.  Arrange rhubarb in pan.  Mix sugar and cornstarch; sprinkle over rhubarb.

Topping:  In small bowl, mix flour, baking powder, cinnamon and salt.  In larger bowl, cream butter with sugar.  Crush cornflakes or bran flakes and add to butter mixture along with coconut.  Stir in dry ingredients alternately with milk.

Drop dough onto rhubarb and spread over.  Heat orange juice to boiling and pour over topping.  Bake in 350 F (180 c) oven for 45 minutes or until topping is baked and rhubarb tender.  Serve warm with whipped cream, table cream or ice cream.  Makes 4 to 6 servings.

Compliments of Bayview Organic Farm!
 www.bayvieworganicfarm.com