May 15, 2020 at 8:51 a.m.
This is a great dessert to serve anytime, but it’s especially good in the warmth of summer.
BERRY DELICIOUS RHUBARB CRISP
1 c. each, flour and packed brown sugar
3/4 c. old fashioned or quick oats
1/2 c. butter, melted
1 t. vanilla
1 t. cinnamon
1-1/2 c. diced fresh rhubarb, cut in 1/2 inch pieces
1-1/2 c. sliced fresh strawberries
1-1/2 c. blackberries (you may substitute blueberries)
1/2 c. sugar
1 T. corn starch
1/2 c. water
1/2 t. vanilla
Vanilla ice cream or whipped cream -- optional
In a medium bowl, combine first six ingredients. Set aside 1 c. for topping. Press remaining crumb mixture into a greased eight inch square baking dish. Top with rhubarb, strawberries and blackberries. In a small saucepan, combine sugar and corn starch. Stir in water; cook and stir constantly for 1-2 minutes or until thickened. Stir in vanilla. Pour over fruit; sprinkle with remaining crumbs. Bake at 350 degrees for 25-30 minutes or until bubbly. Serve with ice cream or whipped cream. Makes nine servings.
Note: To make it really pretty, put a scoop of ice cream in a sauce dish and spoon the crisp around it. It is delicious!
This next dessert is delicious as well.
COCONUT RHUBARB DESSERT
4 c. rhubarb, cut in 1/2 inch slices
1-1/4 c. each, sugar and water
1 regular-size package butter pecan cake mix
1 c. flaked coconut
1/2 c. each, chopped pecans and butter, melted
Vanilla ice cream or whipped cream
In a large saucepan, combine first three ingredients. Cook over medium heat, stirring occasionally, for 8-10 minutes or until rhubarb is tender. Don’t cook until it’s mushy. Cool slightly. Turn into a greased 9x13 inch greased baking dish; sprinkle with cake mix. Top with coconut and pecans, drizzle with butter.
Bake at 350 degrees for 25-30 minutes or until toothpick inserted near center comes out clean. Serve with ice cream or whipped cream. Makes 12 servings.
1/2 c. shortening
1-1/2 c. packed brown sugar
2 c. flour
1 t. baking soda
1/4 t. salt
1 c. sour cream
2 c. fresh rhubarb, cut in 1/2 inch pieces
1/2 c. each packed brown sugar and chopped walnut
1 T. butter or margarine, melted
1 t. cinnamon
In a mixing bowl, cream shortening and sugar. Beat in egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb. Turn into a greased 9x13 inch baking pan. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on wire rack.
1 c. graham cracker crumbs (8 rectangles, crushed)
2 T. sugar
1/4 c. butter or margarine, melted
1 c. sugar
3 T. corn starch
4 c. rhubarb cut in 1/2 inch slices
1/2 c. water
1/2 c. whipping cream, whipped
1-1/2 c. mini marshmallows
1 pkg. (3.4 oz.) instant vanilla pudding mix
Combine crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 9x9 inch baking dish. Bake at 350 degrees for 8-10 minutes; cool. For filling, combine sugar and cornstarch in a saucepan; mix well. Add rhubarb and water; bring to a boil. Cook and stir for two minutes or until thickened. Spread over crust; cool completely. In a bowl, combine marshmallows and whipped cream; spread over rhubarb layer. Make pudding mix according to package directions for pie filling; carefully spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for four hours or overnight. Makes 9-12 servings.
Thought for the Day: Both optimists and pessimists contribute to our society. The optimist invents the airplane and the pessimist the parachute.