Amber's Rhubarb Crisp
6 C chopped fresh rhubarb
1/4 C organic cane sugar
1 C Organic Rolled Oats or
Our Father's Foods Crushed Oats
1 C organic packed brown sugar or coconut palm sugar
1/2 C organic all purpose flour or Our Father's Foods Wheat #1
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/2 C pastured butter, cut in small pieces, not melted
1) Grease pan with Avocado Oil Spray
2) Fill 9 x 13 glass dish with chopped rhubarb and 1/4 C organic cane sugar.
3) Combine topping ingredients and spread over fruit filling.
4) Bake at 375 for 30 - 40 minutes. Rhubarb Crisp should be golden brown and bubbling when finished.
The original recipe is from my Better Homes & Gardens New Cookbook dated 1989! It is the Fruit Crisp recipe on page 125. I have actually doubled all the topping ingredients and instead of Nutmeg, Ginger, or Cinnamon, I add all 3, but just 1/4 tsp of each. This part is not doubled since I am using all 3. It calls for 2 to 4 Tbsp of sugar mixed in the fruit. I only add the sugar to the fruit when doing rhubarb. This is where I do 4 Tbsp (1/4 C.). If I was making Strawberry Rhubarb I would do do half strawberries, half rhubarb and reduce sugar to 2 Tbsp. For apple, or peach I do not add the sugar to the fruit.