Rhubarb Elderberry Crisp Recipe

Rhubarb Elderberry Crisp Recipe photo by Taste of Home

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Rhubarb and elderberries are quite abundant around these parts, so I combined the two in this wonderful crisp. It's been well received by our friends.

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Rhubarb Elderberry Crisp Recipe

Prep: 20 min. Bake: 50 min.

Yield: 10 Servings

20 50 70

Ingredients

1 cup all-purpose flour
3/4 cup quick-cooking oats
1-1/2 cups sugar, divided
1 teaspoon ground cinnamon
1/2 cup cold butter
3 cups diced fresh rhubarb or frozen rhubarb
2 cups elderberries or blackberries
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, oats, 1/2 cup sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside half for topping.
Press remaining crumb mixture into an ungreased 11-in. x 7-in. baking dish. Top with rhubarb and berries.
In a small saucepan, combine cornstarch and remaining sugar. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla.
Pour over the fruit. Sprinkle with the reserved crumb mixture. Bake at 350° for 50-55 minutes or until golden brown. Serve warm or cold. Yield: 10 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (3/4 cup) equals 302 calories, 10 g fat (6 g saturated fat), 25 mg cholesterol, 97 mg sodium, 52 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Rhubarb Elderberry Crisp in Country April/May 1999, p51