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Rhubarb Elderberry Crisp

Rhubarb Elderberry Crisp
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.
10 ServingsPrep: 20 min. Bake: 50 min.

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.
© Taste of Home 2013

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Rhubarb Elderberry Crisp (continued)

Nutrition 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.
© Taste of Home 2013