Paper Paint and Pine: . . . Homemade Rhubarb Crisp Recipe . . .

Growing up we couldn't wait for my Grandma and Grandpa's garden to have rhubarb ready for my mom to make us yummy desserts. Now that I'm a mom I too can't wait to make things with Grandma's yummy rhubarb fresh from her garden.

I make a really good Sour Cream Rhubarb Pie (I need to share this recipe sometime soon) and Stewed Rhubarb and Rhubarb Cheesecake but this new recipe for Rhubarb Crisp came from my other Grandma and it's amazing! My son loves when Grandma sends batches of Rhubarb from her garden because he knows it means something sweet for us to eat.

This recipe was so easy and even if you don't have fresh rhubarb from your garden it's worth going to the store for some so you can make this. It would also be really good with some sliced strawberries added in. I think next time I may give that a try.

This recipe was first made by my Grandma but she found it from one of my favorite cookbooks called The American Country Inn and Bed and Breakfast Cookbook. If you don't have this book it is well worth getting. I have never made a bad recipe from it and it has just about everything you could want in it.

You will need:

4 to 5 Cups Chopped Rhubarb

1 Cup All Purpose Flour

3/4 Cup Uncooked Oatmeal

1 Cup Packed Brown Sugar

1/2 Cup Melted Butter or Margarine

1 Tablespoon Cinnamon

1 Cup Sugar

1 Tablespoon Cornstartch

1 Cup Cold Water

1 Teaspoon Vanilla Extract

To Make the Rhubarb Crisp:

Combine the flour, oatmeal, brown sugar, butter and cinnamon in a mixing bowl until crumbly. Press 1/2 the crumb mixture into a 9x13 inch baking dish. Cover with the chopped Rhubarb.

In a small saucepan combine sugar and cornstarch. Stir in water and vanilla and turn on low heat and stir frequently until mixture has thickened. Pour mixture over the Rhubarb. Top with remaining crumb mixture. Bake in a 350 degree over for 1 hour. Serve warm or cold with vanilla ice cream or cool whip. Serves 10 to 12.