Dana Shortt built a business in Waterloo around her love of food. This being rhubarb season in Ontario, this recipe was tried as part of our dinner last night. My apologies to those who can’t find rhubarb in their part of the world!
Aunt Jan’s Rhubarb Crisp (www.danashortt.ca)
1 cup flour
1 cup oats (or a good muesli mix)
1 cup brown sugar
1/2 cup melted butter
1 teaspoon cinnamon
5 cups of uncooked cut up rhubarb
1 pint of sliced strawberries (optional)
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla (optional if you use the strawberries)
Preheat oven to 350 degrees. Mix the crumbly ingredients. Press half of the topping into a nine by 13 inch greased baking pan. Cover with the fruit. Place the glaze into a medium saucepan and cook over medium heat until thick and clear, about 4 to 6 minutes. Pour over the rhubarb.
Top with remaining oatmeal/muesli topping. Bake for one hour or until golden.
Cut into squares and serve with frozen vanilla yogurt.