I'm enjoying the sounds of 90's alternative radio as I relax at my friend's new home in Proctor, MN. She purchased her first home last fall and has put a lot of work into renovating the 1970's interior into an elegant contrast of chocolate hues, pale greens, and crisp white woodwork. It reminds me of my massage room, and that's probably why I feel so at home and peaceful here.
While she is away at work today, I am enjoying the freedom to fill her kitchen with wonderful baking smells! My first recipe is inspired by the abundant harvest of rhubarb this spring!Rhubarb Crisp
5 cups chopped fresh rhubarb3/4 cup white sugar
3 T corn starch
1 1/2 tsp vanilla extract
Mix together in a bowl and stir until well coated. You'll notice juice starting to seep out of the rhubarb.
1 1/3 cups oats
1 cup light brown sugar (packed)
1 cup flour
1/2 T cinnamon
3/4 cup melted butter
Mix together in a large bowl until crumbly.
Pat 1 cup of this mixture into the bottom of a buttered 8x8 pan.
Pour the rhubarb slop into the pan...
... and top with the remaining oat mixture.
Bake at 350 for 45-55 minutes until browned on top and bubbly on the edges. Serve warm with vanilla bean ice cream.
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