Rhubarb Zucchini Crisp Recipes

RHUBARB-ZUCCHINI CRISP

Steps:

• 1. Preheat oven to 350 degrees.
• 2. First, cut up the rhubarb and the zucchini and put them in a medium bowl for later. I left the peel on the zucchini. It added some color. Feel free to peel it if you choose.
• 3. Mix the flour, oatmeal, butter, cinnamon, and brown sugar until crumbly. Press half of the crumb mixture into a greased 8x8 inch or 9x9 inch baking dish. Cover with the rhubarb and zucchini.
• 4. Combine the cornstarch, sugar, water, and vanilla and place in a medium size sauce pan. Cook until thick and clear. Pour over the rhubarb and zucchini and top with the remaining half of the crumb mixture.
• 5. Bake at 350 degrees for approximately 1 hour.

ZUCCHINI CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
• Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
• Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.

MOM'S RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
• Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
• Bake in preheated oven until rhubarb layer is set, about 45 minutes.