Tim planted an asparagus patch this Spring! Which means in three, yes three years we will have asparagus. I can't wait, asparagus is my favorite vegetable!
Last year, Tim planted a rhubarb patch, like the asparagus it takes a few years to get going. Our friend, the landscaper, brought me a huge bag of rhubarb from his garden. In anticipation, I'm sure, of his annual rhubarb pie. Isn't the color beautiful???
Growing up, I remember rhubarb stewed on the stove with a little sugar added. My Dad loved it, me not so much! As an adult, I've grown to maybe not love but like rhubarb. I almost always make some form of rhubarb crisp or jam. Looking for something different this year, I found this recipe for
Rumchata Rhubarb Crisp. If you're not familiar with Rumchata, it's a rum cream made as an authentic replica of the best Horchata you have ever tasted. It is made from scratch using real ingredients — rice, sugar, cinnamon and vanilla. Watch out, though, it's way too good and a little bit can go along way, if you know what I mean.
If you're looking for a new take on a crisp, give this one a try! I think I may give this a try with the apples in the freezer, for a kicked up apple crisp. Yum!!
Rumchata Rhubarb Crisp Recipe
Recipe Courtesy of Dairy Carrie
- 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
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
- 1 Cup Rumchata.
Place the chopped rhubarb in a plastic bag and add the cornstarch. Toss the rhubarb around so it’s coated with the cornstarch. Put your rhubarb in the dish. Pour the Rumchata over the top of the rhubarb.
Bake for 55 minutes until golden brown and bubbly! Delicious by alone, topped with whipped cream or ice cream.