sheppard girls: Hi there rhubarb

Rhubarb is just about the best thing about spring. I've always thought that we have had tons of it thanks to my mother, but she warns me that it is precious and I have to promise that I will use it, before she will hand a bag of it to me. She makes the best rhubarb bread I've ever had. My efforts are sad in comparison. She is worth keeping around, just for her quick bread talents.

I have to settle for rhubarb crisp. The base of this recipe come from one of old my roommates and the topping comes from someone I used to date, that we then referred to as "pitiful _____ (guys name)". I've since doubled the crumb part, because that is the most important part.

Rhubarb Crisp

2C brown sugar

2 C flour

1 1/2 C oatmeal

2 tsp cinnamon

1 cup melted butter

Mix together and set aside. Chop 4 cups rhubarb and place in baking pan. Mix 1 cup suar, 2 T cornstarch and 1 C water in medium saucepan and cook over medium heat until clear. Pour over rhubarb. Sprinkle with crumb mixture. Bake 1 hour in 350 oven.

Photos