Yummy :)

Rhubarb Crisp with Fresh Whipped Cream

Martha Stewart has always been an inspiration to me. I love all of her recipes. They are simple and beautiful. I think rhubarb is not as appreciated as it should be. Rhubarb is most often used in pies, crumbles, and tarts. It has a long stalk with a deep red color with the leaves cute off. Remember that the leaves are poisonous!!!! Here is Martha Stewart's recipe for Whipped Cream &
Rhubarb Crisp:

Ingredients

·         2 pounds rhubarb, sliced crosswise 3/4 inch thick

·         1 cup granulated sugar

·         3/4 cup all-purpose flour

·         1/2 cup (1 stick) cold unsalted butter, cut into pieces

·         1/2 cup packed light-brown sugar

·         1 cup rolled oats

·         1/2 teaspoon ground cinnamon

·         Vanilla ice cream, for serving (optional)

Directions

1.    Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.

2.    In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.

3.       Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

Whipped Cream:

Ingredients:

• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract
• Directions:
• Place the bowl and whisk of an electric mixer in the freezer until chilled.

Place all ingredients in the chilled bowl of the electric mixer fitted with the chilled whisk attachment; beat until firm peaks form. Use immediately.

Enjoy,

-AbigaiL <3