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Published: Sunday, 6/10/2012

Dinner Tonight: Rhubarb Crisp

Fans of The Lion King know the song “Circle of Life,” which states that birth and death, and even hope and despair, are part of an ongoing, never-ending cycle. Every yang has its yin. Or to put it another way, what goes around, comes around. Which is to say that Tom Mockensturm, who sent in this recipe for rhubarb crisp, got it from his sister Deb, who got it from longtime Blade food editor Mary Alice Powell.

Rhubarb Crisp

1½ cups of oatmeal

2 cups brown sugar

1 cup (2 sticks) melted butter

1 teaspoon cinnamon

1 cup white sugar

4 cups of diced rhubarb

1 cup water

1 teaspoon vanilla

2 tablespoons cornstarch

Preheat the oven to 350°.

Combine flour, oatmeal, brown sugar, melted butter, and cinnamon.

Press half of the crunch mixture into a greased 9-by-13 pan. Top with the diced rhubarb.

Combine the water, sugar, vanilla, and cornstarch in a small sauce pan. Stir and cook over medium heat until clear and thick.

Pour over the rhubarb. Sprinkle the remaining crumb mixture evenly over the rhubarb. Bake 1 hour until the rhubarb is bubbly and the top is golden brown. Best served warm with vanilla ice cream or whipped cream.

—Tom Mockensturm

 

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo OH 43660.



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