Rhubarb: fruit? or vegetable?
We love rhubarb desserts around here (4/5 of us do anyway). Yesterday I picked my first rhubarb of the season and made crisp. Today it was gone. Tonight I made another (larger) pan of our favorite rhubarb crisp — and figured I’d share it with you all … the recipe that is.

Here’s our rhubarb patch:

and the bright red beauties I’m about to pick. . .
(be sure to grab the stems very close to the dirt so you get the entire stem)
After cutting off the leaves, and washing the stems, I cut the rhubarb in 1/2 inch pieces and then start on the crust/crumble mixure . . . (recipe will be at end of blog) then I spread (and press) 2/3 of the crumb mixture in the bottom of a greased 9×13 pan and pour 5-6 cups of chopped rhubarb over the crustThen make the “filling” or “sauce” by combining 1-1/2 cups sugar with 3 Tablespoons cornstarch in a saucepan. Add 1-1/2 cups water and 1-1/2 teaspoons vanilla to the sugar mixture and cook til thick and bubbly clear. Pour the sauce over the rhubarb and top with the remaining crumbs.
And you end up with this very yummy — quick to disappear rhubarb crisp!Here’s the recipe: If you copy and paste it into a word document you can print it for your cookbook!Rhubarb CrispCrust: Mix following ingredients til crumbly. Press 2/3 of mixture in greased 9×13 pan.2-1/2 cups flour1-1/2 cups oatmeal1 cup brown sugar1 cup melted butter2 teaspoons cinnamonPut 5-6 cups chopped rhubarb on top of crust.Filling: Combine 1-1/2 cups sugar and 3 Tablespoons cornstarch in saucepan.Add 1-1/2 cups water & 1-1/2 teaspoons vanillaCook until thick, bubbly & clear.Pour over rhubarb. Top with remaining crumb crustBake at 350 for 35-45 minutes
Note: since rhubarb is considered a vegetable, you can eat lots! Enjoy.