Saturday, April 24, 2010
Small Kitchen Stories: Rhubarb Banana Crisp
I was on a roll! At the Post Office I was offered fresh cut "free" asparagus!
Then off I went to the Amish farm and found a small bunch of cut from the garden Rhubarb for $0.50!
The Mom pregnant with # 10 kid, pulled for me a bunch of radishes, $1.00!
I was inspired! A cool Spring day demanded the oven make a "Fruit" Crisp!
Rhubarb-Banana Crisp ( Yes, Bananas! Get OVER it! )
Rhubarb: young and tender, small bunch, washed, and chopped into tiny dices
Bananas: 2, sliced and chopped.
Oatmeal, Quick Cooking-type
Cardamom and Cinnamon, Ground
Heat the oven to 350 degrees.
Find a nice deep pie pan and slather the bottom with at least 1 teaspoon of butter.
In a bowl combine the Rhubarb, Bananas, the spices, ~ 1/4 cup of sugar, and 1 Tablespoon of melted butter. Fill the pie plate!
In the same unwashed bowl add in ~ 2 to 3 Tablespoons of melted butter, ~ 1/4 cup sugar, ~ 1/4 cup flour, and then generous amounts of oatmeal stirring until you get the "crisp" consistency. Add in more spices!
Pile and spread around evenly the crisp topping on the cut "fruit".
Bake at 350 for 45 minutes.