Sunday, 3 June 2007

Rhubarb Crisp

This recipe is made in the microwave oven and is quick and easy. You can use apples, peaches or a combination of fruits. I particularly like apples, cranberries and blueberries together. I generally do not add sugar except in the topping. But rhubarb needs some extra sweetener in the first stage.

4-6 cups of prepared fruit
sugar or sweetener to taste
I added 1/2 c Splenda to the rhubarb

Place in a microwave dish and cook on high for 2-3 minutes until the fruit starts to soften.


Mix 2/3 c oats with
1/2 c brown sugar
2-3 tbsp butter
cinnamon if desired

Sprinkle topping over the fruit and cook uncovered on high for 6-8 minutes, or until fruit is soft.
Serve with cream, ice cream or plain.

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