Apple Rhubarb Crisp

Topping
3/4 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup old-fashion oats
1/2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbs (3/4 stick) unsalted butter, room temperature
1/2 cup finely chopped walnuts

Filling
1/2 lbs Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces (about 4 cups)
3/4 lb rhubarb, cut into 1/2-inch pieces (about 3 cups)
3 Tbs sugar
2 tsp all purpose flour
1/2 tsp vanilla extract
vanilla ice cream or frozen yogurt

For topping
Mix first 5 ingredients in medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts. (Can be made 1 day in ahead. Chill.)

For filling
Preheat oven to 400°F. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. Transfer apple mixture to 8x8x2-inch glass baking dish. Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.

Review: A coworker gifted me a bunch of rhubarb, after finding out I’ve never tried it before (Thanks Earl!). Apparently rhubarb is a big deal in Idaho. So, I brought it home and looked up recipes. Outside of a few recipes for sauce over meat, the only recipes I could find were for desserts. So, today I baked.

I do believe the recipe has a huge error, as it calls for half a pound of apples. That is one apple, not the four cups it estimates it to be. I only used one apple, but believe two apples would probably be a better amount to use. I also forgot to include the walnuts, but tossed them on when serving. This was super yummy. The rhubarb had a bit of tartness to it, but not an overwhelming amount. Yum.