{"id":104,"date":"2011-06-15T15:37:15","date_gmt":"2011-06-15T18:37:15","guid":{"rendered":"http:\/\/www.amandamackay.com\/handmade-blog\/?p=104"},"modified":"2011-06-17T09:56:57","modified_gmt":"2011-06-17T12:56:57","slug":"rhubarb-crisp","status":"publish","type":"post","link":"http:\/\/www.amandamackay.com\/handmade-blog\/2011\/06\/rhubarb-crisp\/","title":{"rendered":"Transplant & Growing Rhubarb |Recipe Rhubarb Crisp!"},"content":{"rendered":"

I was over visiting a friend this past weekend and she gave me some fresh\u00a0Rhubarb from her garden. I transplanted some and it’s growing but\u00a0mine has yet to mature, I got this batch pictured below,\u00a0from my Dad in Shelbrune, NS:
\n<\/a><\/p>\n

\"rhubarb<\/a>I got enough from my friend Jenny, to make a rhubarb crisp! I used my own recipe sorta, but I also followed this one a bit http:\/\/allrecipes.com\/Recipe\/Rhubarb-Crunch\/Detail.aspx<\/a>
\nMy changes:<\/p>\n

  • 3 cups diced rhubarb<\/li>\n
  • 1 cup white sugar (Perfect if you do not mind tart!)<\/li>\n
  • 3 tablespoons all-purpose flour (did not use at all)<\/li>\n
  • 1 cup packed light brown sugar<\/li>\n

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  • 1 cup quick cooking oats<\/li>\n
  • 1 1\/2 cups all-purpose flour (used 1 cup!)<\/li>\n
  • 1 cup butter (did not use this much at all, just enough to get the topping together)<\/li>\n

    I also added a bit of water, cinnamon and ate this with ice creme:) It was great! If you do not like mega tart I would suggest using more sugar on the rhubarb.<\/p>\n

    Mike(the bf)\u00a0and Amy both liked it \ud83d\ude42<\/p>\n

    Did you know?<\/strong>
    \nDo not eat the rhubarb leaves or roots as they contain oxalic <\/strong>acid which is poisonous. Was researching how to grow it, and I had no clue on this one!