Rhubarb Crisp

Rhubarb Crisp

by Jamie Geller

Rhubarb is a slightly tart vegetable used in all kinds of pies, crumbles and desserts. Find it frozen year round or fresh in the summer and use either in this warm comforting crisp topped with a scoop of rich vanilla ice cream.

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Recipe & photo credit from Joy of Kosher w/Jaime Geller, joyofkosher.com

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Ingredients

Return to Shabbat Menu:
Moroccan Beef and Sweet Potato Stew

    Cooking Instruction
    1. Preheat oven to 375 F.
    2. In a medium bowl, stir together rhubarb, sugar, zest and vanilla. Place in a greased 9-inch glass pie plate. In a medium bowl, combine flour, oats, cinnamon and salt and stir well. Add butter and use fingers, fork or a pastry cutter to incorporate butter into dry ingredients making coarse crumbles. Sprinkle over rhubarb mixture and bake 25 to 30 minutes or until bubbling and golden brown on top.
    3. Cool 5 to 10 minutes and serve with a scoop of vanilla ice cream.

    Jaime Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."





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