RHUBARB CRISP
Rabarberkrisp
2/3 cup flour
1 cup sugar
2½ oz butter or margarine
1/3 cup sliced Almonds
Peel the rhubarbs if they’re tough and “woody” and then cut them in pieces. Put them in an oven-proof dish and sprinkle with cinnamon. Mix flour and sugar in a bowl. Finely divide the fat in the flour with a fork until crumbly, then add the almonds. Sprinkle this on top of the rhubarbs and bake in the middle of the oven at 390F for about 30 minutes or until the rhubarbs are tender.
Bella
Rabarberkrisp
Make a lovely dessert with spring’s first tender
rhubarbs and serve with ice cream or whipped cream and why not a cup of coffee?
4 to 5 servings
4 to 6 rhubarb stems, approx 1 lb
1 teaspoon ground cinnamon2/3 cup flour
1 cup sugar
2½ oz butter or margarine
1/3 cup sliced Almonds
Peel the rhubarbs if they’re tough and “woody” and then cut them in pieces. Put them in an oven-proof dish and sprinkle with cinnamon. Mix flour and sugar in a bowl. Finely divide the fat in the flour with a fork until crumbly, then add the almonds. Sprinkle this on top of the rhubarbs and bake in the middle of the oven at 390F for about 30 minutes or until the rhubarbs are tender.
Let cool slightly and serve with whipped cream or
ice cream.
Enjoy!
Bella
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