From certified executive chef Jason K. Morse, Valley Country Club, Aurora, serves 8.
Ingredients
RHUBARB CRISP
1 cup all-purpose flour
3/4 cup quick oats
1 cup brown sugar, packed
1 1/2 teaspoons ground cinnamon
1/2 cup melted unsalted butter
4 cups rhubarb stalks, peeled and sliced
3/4 cup white sugar
2 tablespoons cornstarch
1/2 cup cold water
1 1/2 teaspoons vanilla extract
VANILLA SWEET CREAM
2 cups sour cream
1 cup buttermilk
3 tablespoons vanilla extract
3/4 cup sugar
Directions
Heat oven to 375 degrees. In medium stainless bowl combine the flour, oats, brown sugar, cinnamon and melted butter. Stir until moistened and crumbly in texture.
Coat a 9-by-13-inch pan with cooking spray and press about half of the mixture into bottom of pan. Place rhubarb on top of pressed oat mixture.
In a medium pan, combine white sugar, cornstarch, water and vanilla; cook until thickened (about 12 minutes), stir well. Pour this mixture over rhubarb and top with remaining oat mixture. bake 35-45 minutes, or until golden and the mixture has started to bubble. Remove from oven and let stand for 10 minutes before serving.
Make cream: In a medium stainless bowl, combine all ingredients and mix well.
Serve crisp warm, topped with vanilla sweet cream.
