After a wonderful hike this morning at the Dish at Stanford with my mom, I came home and grabbed a quick lunch before meeting up with Micala to see a new Bollywood movie that's out, "I Hate Luv Storys." It was so cheesy and over-the-top but totally entertaining, with WAY too much singing and dancing for us to take it seriously. :)
On my drive home I was trying to think of something to make and remembered we had a leftover bag of frozen rhubarb in the freezer that I needed to make before it went bad. So after a quick internet search, I found a nice recipe for a Rhubarb Crisp at Eating Well, and after a few changes I had three cute little individual servings of a yummy and simple dessert.
Rhubarb-Apple Crisp
(adapted from Eating Well)
Ingredients:
- 1 cup thinly sliced rhubarb (I used frozen and let it thaw for about 20 minutes before using)
- 1/2 cup chopped peeled Granny Smith apple
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons old-fashioned rolled oats, (not steel-cut or instant)
- 1 1/2 tablespoons finely chopped almonds
- 1 tablespoon unsalted butter, melted
- 1/8 teaspoon salt
Directions:
- Preheat oven to 350°F.
- Toss rhubarb, apple and granulated sugar in a medium bowl. Divide between three oven-safe ramekins or custard cups.
- Mix flour, oats, brown sugar, almonds, butter and salt in a small bowl until crumbly. Sprinkle over the rhubarb mixture.
- Bake until bubbling and lightly browned, about 25 minutes. Cool for 5 minutes before serving.
Happy Baking!
Jessica
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