Good Stuff

Everybody knows that rhubarb is great for pies and confections, but did you know that it is a good source of potassium and is low in sodium? Rhubarb's crisp sour stalks are also rich in vitamin C, dietary fiber and calcium.

Recipe: Rhubarb Crisp

Ingredients:

1/2 cup melted butter
1 cup flour
3/4 cup quick cooking rolled oats
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
4 cups chopped rhubarb
3/4 cup white sugar
2 tablespoons cornstarch
1 cup boiling water
1 teaspoon vanilla

In a medium bowl combine the melted butter, flour, rolled oats, brown sugar, cinnamon and salt. Mix until crumbly. Press half of the mixture into an 8 or 9 inch baking dish.

Arrange rhubarb over top of the crumb mixture.

In a small saucepan mix the white sugar and cornstarch. Stir in the boiling water. Cook and stir until thick. Remove from heat and stir in vanilla. Pour syrup evenly over the rhubarb.

Sprinkle remaining crumb mixture over top. Bake at 325 degrees F. for 50 to 60 minutes, until topping is golden and the rhubarb is tender. Serve warm. Add a scoop of vanilla ice cream for an extra treat!

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