Wednesday, May 28, 2014

RHUBARB GRANOLA CRISP

This is a recipe I got several years ago. It is from a lady in Canada.

4 cups chopped fresh or frozen rhubarb, thawed and drained
1 1/4 cups all-purpose flour, divided
1/4 cup sugar
1/2 cup strawberry jam
1 1/2 cups granola cereal
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup cold butter or margarine
Ice cream for serving, optional

In a bowl, combine the rhubarb, 1/4 cup flour and sugar; stir in jam and set aside.

In another bowl, combine the granola, brown sugar, pecans, cinnamon, ginger and the remaining cup of flour; cut in the butter or margarine until mixture resembles coarse crumbs.

Press 2 cups of the granola mixture into a greased 8-inch square baking dish; spread rhubarb mixture over the crust. Sprinkle the remaining granola mixture over all.

Bake at 375 degrees for 30 to 40 minutes or until filling is bubbly and the topping is golden brown.

Serve while slightly warm with ice cream, if desired. Crisp is also good served when it is not warm.


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