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Thursday, June 8, 2017

Rhubarb Apple Crisp With a Zest

Do some dishes you make have a history? Ever thought of journaling or scrapbooking those special dishes? The Rhubarb in this recipe is grown in my backyard garden but traces it's roots literally to my late husband, David Lennon's, grandmother's garden in Blind Sodus. I received a splitting from my mother in-law, Mary Ann Lennon. She received her splitting from her mother in-law. Interesting that this Rhubarb has been passed down from some pretty awesome mother in-laws. #motherinlawblessed. 

The Homemade Vanilla was a gift from my sister in-law and brother, Roberta and David Billa. 
Pure Vanilla home brewed from vodka and vanilla bean.  #sogood
 The final product. Both versions incredible but I would pick the
orange zested pecan version if I had to only choose one.

Rhubarb Apple Crisp
1 1/2 c. Rhubarb cleaned and cut into 1/2 in pieces
1 1/4 c. Apple diced and peeled (I used granny smith and pink lady blend)
2/3 c.   Sugar
1/2 c.    Flour divided (I used wheat/white blend flour)
1 tsp.    Vanilla (I threw in an extra healthy dash)
1/4 tsp.Ground Cinnamon
              *Zest from half an orange
2/3 c.   Old fashioned oats
1/2 c.   Brown Sugar light (don't pack it)
             *Handful of pecan pieces
3 TBS. Butter softened and broken into small pieces


  1. Preheat oven 375 F. Coat 6-cup baking pan with cooking spray.
  2. Combine rhubarb, apple, sugar, 2 TBS of the flour, vanilla, cinnamon and orange zest. Toss and place in coated dish.
  3. Combine remaining ingredients in bowl including remaining flour, oats, brown sugar, and pecans. Add butter and rub in with hands until mixture holds together in little pieces. Spread on top of mixture.
  4. Bake  until golden brown and filling is thick and bubbly (50-55 minutes).
*I made two batches of this recipe one with the orange zest and pecans and the other without.