Got Rhubarb? Got Apples?

 With an abundance of the two items mentioned above, I decided to make a crisp. I actually have a recipe for Apple-Rhubarb Crisp, but I tinkered with it. It is very good, but I think I'll tinker some more if I make it again. I liked the changes I made, except I think I'd use even less sugar. The apples moderate the sour rhubarb quite a bit.

I used 1 1/2 times the fruit called for, added oatmeal to the topping and sprinkled it liberally with walnuts.

Serving 1 was dinner, and serving 2 was dessert. No regrets. Serving 3 might be breakfast.

I edited the general text of the book and worked outside. Oh, and went to the food bank in the morning.

Recipe as I made it (I think I would cut the sugar-I like things a little tart- a little more and add more nutmeg)

mix in a bowl:
1 1/2 c chopped apple
1 1/2 c chopped rhubarb
1/2 c stevia (this can just be additional sugar, but I try to use part stevia in desserts)
1/4 c sugar
1/2 t nutmeg
1 beaten egg
spread in a glass 9x13 pan

mix in another bowl
1 stick (1/2 c) softened oleo
3/4 c. brown sugar
1/2 c. flour
1/2 c. oatmeal
cut together until well mixed

spread over fruit and press down

sprinkle with as many walnuts as you want

bake at 375 for 30 min

See New Rhubarb Recipe