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Backyard & Beyond 5-10-2017

Backyard and Beyond, Podcasts

May 10th, 2017 by Jim Field

LaVon Eblen talks rhubarb….and shares this recipe:

MICROWAVE RHUBARB CRISP

  • 3 cups chopped rhubarb
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 2/3 cup rolled oats
  • 1/4 cup flour
  • 2/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup soft margarine

Combine rhubarb. lemon juice and white sugar in an 8″ x 8″ microwave baking dish.  Microwave on high for 2 minutes.  In a bowl, combine flour, brown sugar, cinnamon, nutmeg and margarine; mix until crumbly.  Pour over the top of hot rhubarb.  Shield corners with waxed paper.  Microwave for 9 to 12 minutes, removing waxed paper the last 5 minutes, until rhubarb is tender.

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