Monday, May 23, 2011

Rhubarb Crisp

So I've been lurking around at a blog called Krista's Kitchen lately and have a couple of new dishes to show for it.  Firstly is this rhubarb crisp that we had for dessert tonight.  

I have to say, I don't really think I've ever tried rhubarb before in my life. If I have I sure don't remember it.  Did you know the leaves are poisonous?  I guess that's why they sell only the stalks.  Anyway, it's a pretty tart fruit (or is it a veggie?) so this recipe has a ton of sugar in it.  

I loved the combination of the tart and the sweet, along with the oatmeal and brown sugar flavors in the topping.  Give it a go if you get a chance!

1 cup light brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 teaspoon cinnamon
4 cups sliced rhubarb
1 cup granulated sugar
2 tablespoons cornstarch 
1 cup water 
1 teaspoon vanilla


In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb. 

In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes. 

Also tonight from Krista's blog we had her Cheesy Chicken Toritilla Soup.
I had been in the mood for regular torilla soup, and saw this cheesy variety, and said "sign me up!".  

It's pretty tasty, to me it's more dip-like than soup-like.  Either way, a bowl full of melty cheese is always a good thing.  

Here's the recipe for the soup:

•1 envelope Taco Seasoning
•1-½ pound Boneless, Skinless Chicken Breasts, Diced
•½ cups Chopped Onion
•2 T Butter
•⅓ cups Flour
•2-½ cups broth, chicken or vegetable
•8-12 oz. 2% Milk Velveeta, cubed
•8 oz. Shredded Monterey Jack or Mexican 4 cheese blend shredded cheese
•1 jar salsa (any Variety)
•1 cup half and half or milk
•Fritos, green onion, and sour cream (for garnish)

Preparation Instructions

In a skillet, add seasoning and diced chicken. Cook until chicken is thoroughly cooked. Drain, and set aside. 

In large saucepan (or pot), saute onion in butter for 2 minutes. Stir in flour until blended, then gradually stir in the broth. Bring to a boil. Cook and stir for two minutes longer, or until thickened slightly. Add Velveeta, shredded cheese and salsa. Cook on medium-low until cheese is melted.

Stir in half and half. Add the chicken back in. Stir. Heat through but do not boil. Remove from heat and enjoy. 

On a side note, my totally awesome hubby surprised me today with a brand spanky new laptop!  My old one was slower than a turtle in a coma, and was a little "quirky", putting it mildly.  This one looks at me and says "c'mon slowpoke, whatcha waitin' for?"  Okay, so it's a little mouthy, but I love it!  Thanks for the early birthday present!

Anyway, since I'm on a different machine, it may take me a while to get all my old bookmarks found again.  But be patient, I'll find you!

*I shared this as a part of Potluck Sunday @ Mommy's Kitchen*


The Glamorous Gourmet said...

I loooove rhubarb & thank you for this delicious recipe! Your photos are gorgeous:) I recently made Strawberry Rhubarb Napoleons and just can't get enough of the flavor - YUM!

Amy said...

I love rhubarb. We just picked some at my mother in law's house the other day. I am looking forward to making some rhubarb crisp myself. I usually add strawberries with it, but not always. It's really good - glad you gave it a try!

4*KowBoys said...

I have this same recipe on my blog, too! I found it on called Rhubarb Crunch. It was my very first time makeing rhubarb, as well, and this was certainly a good way to go! Yum!

The Japanese Redneck said...

I've never had rhubarb. It's not a common ingredient here in MS.

Both look good!

The Blonde Duck said...

I've never tried rhubarb!

Allison said...

I just tried my first rhubarb recipe and I loved it. I am looking for more ways to use it and I have never made a crisp. This looks so fresh and springy. Can't wait to give it a try.

girlichef said...

Hooray for awesome birthday surprises..that's awesome! (and happy bday, btw) I have liked Krista's Kitchen for a long time...she's got tons of great recipes and she's very sweet, too. both dishes look awesome, I love rhubarb (veg) and Tortilla Soup is my favorite (hope you'll link it up to my quest...only a week or so left!) =)

Mimi said...

I love rhubarb and just made strawberry rhubarb pie. Your crisp looks to inviting.

Katie said...

I'm the only one in my family that likes rhubarb. They're all crazy!

My Little Space said...

I have never had rhubarb before but it sounds & looks so inviting to me. Thanks for sharing, Julie.
Have a great day.
Blessings, Kristy

scrambledhenfruit said...

Mmmm...I love rhubarb. I keep trying to grow it but don't have much luck. This crunch looks yummy, as does that cheesy soup. Happy Birthday! :)

Tricia @ How Sweeter It Is said...

I've never used rhubarb before either but this sounds really yummy!

Thanks for stopping by my blog!

teresa said...

everything looks so good! love that crisp!

Joanne said...

Rhubarb is a super favorite of mine right now! This crisp looks fabulous!

Val said...

I love rhubarb anything and this looks incredible.

SnoWhite said...

amazing! I love rhubarb... and am always looking for delicious ways to use it!

Reeni said...

Yay! For the new laptop! I just bought rhubarb for the first time - never had it before. The crisp looks so good! I might have to make one.

claire said...

that cheesy soup has my mouth watering! looks AMAZING

grace said...

i've only recently hopped aboard the rhubarb train, and i'm glad i did--it's so tasty! what a great dessert.
also, the soup is so appetizing...cheese and cream'll do that every time. :)