Cherry Rhubarb Crisp

This weekend I made my husband happy and made some dessert. Time for baking has been scarce lately, so it was fun to have a free afternoon to play around in the kitchen and make a new recipe. Rhubarb is always a hit around here, and I was thrilled to find one more bag in the back of the freezer from our trip to the Public Market. 

Leni's Notes:

~Feel free to use other fruits, but adjust your sugar accordingly. This recipe has a lot because of the rhubarb.

~Wonderful with a scoop of vanilla ice cream or a dollop of whipped cream.

~We like a lot of 'crisp' in ours. If you don't, cut the crisp ingredients in half, and put it all on top.

Ingredients:

1 1/2 C raw sugar

7 Tablespoons cornstarch

2 (14 oz) cans tart cherries, juice reserved

5 C chopped rhubarb

2 C quick cut oats

2 C brown sugar

1 C flour

1 tsp cinnamon

1/2 C butter

Instructions:

~Preheat oven to 375.

~In dutch oven, mix sugar and corn starch.

~Pour in cherry juice and whisk thoroughly. 

~Heat over medium-high heat, whisking continuously until mixture comes to a gentle boil.

~Remove from heat, stir in fruit, set aside.

~In a medium bowl, stir together oats, brown sugar, flour and cinnamon.

~Cut butter in with a pastry blender or two butter knives until mixture is crumbly.

~Grease 13x9 pan,and place half of fruit mixture in pan.

~Evenly sprinkle half of the oat mixture over the top.

~Repeat layers.

~Bake, uncovered, for one hour.

~Let cool for a couple of minutes, and serve with your favorite ice cream.

Blessings from my toasty kitchen to yours,

Leni