Wordless Wednesday.... Rhubarb

What is it?........................ Rhubarb

Where does it grow?......... All over the United States

How do you prepare it?... There are several ways, but it is mostly used in desserts.

What does it taste like?..... Tart and tangy

Have you ever tried it?...... Yes


What recipe would you suggest using this mystery Ingredient?.....

Rubarb Cherry Crisp

INGREDIENTS:

FILLING: 1 1/2 cups white sugar 4 tablespoons cornstarch 1 cup cold water 1 (21 ounce) can cherry pie filling 1/2 cup grated coconut 4 cups chopped fresh rhubarb 1 teaspoon vanilla extract

CRUST: 1 1/2 cup all-purpose flour 1 cup rolled oats 1 cup packed brown sugar 1/4 teaspoon salt 1/2 cup margarine, butter or coconut oil 1/4 cup finely chopped pecans

DIRECTIONS:

1.	In a saucepan over medium heat, stir together the rhubarb, cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling, coconut and vanilla extract. Set aside
2.	Preheat the oven to 350 degrees F (175 degrees C).
3.	In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in butter until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 glass baking dish. (Needs to be a glass baking dish, not metal) Spread the rhubarb mixture over the crust. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
4.	Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.