Recipe(tried): Rhubarb Crisp Pie (plus a variation and sugar correction - 5/24)

Hey all!

Yeah, ok, I know I don't visit as much as I should...but I'm here now, ok?

I really miss hanging out here, but somehow! now that my kids are grown, I am soooo busy! Got a new biz, traveling a bit more, keeping up with technology...and of course, still cooking!

I concocted this and I thought I would share. I just used store bought pie shells; arthritis keeps me from rolling out much pastry these days, and now the kids are gone I have no-one to delegate it to!

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RHUBARB CRISP PIE
(rhubarb pie with a fruit crisp-type topping)

FOR THE TOPPING:
1/4 cup butter
1/2 cup uncooked oatmeal
1/2 cup flour
1/2 cup brown sugar
Ground cinnamon (to taste)

FOR THE FILLING:
3 generous cups of thinly sliced rhubarb (or 1 1/2 cups rhubarb plus 1 1/2 cups sliced fresh or frozen strawberries)
1/2 cup sugar (1/3 cup sugar if using rhubarb/strawberry mixture)
4 TBSP flour
1 pie shell

I cut the butter into the dry mixture with a food processor after pulsing the dry ingredients for a few pulses...darn arthritis again! Just cut cold butter into pieces and lay them on top of the dry ingredients, and pulse 3 or 4 times. But anyway, you need to cut the butter in, so do it any way that works for you.

Put the fruit mixture into the pie shell, cover with the topping (yup, it's a generous amount!).

Bake at preheated 375 degrees F for 40 minutes.

I made these for my ESL class and my family complained BITTERLY there was not more for them. But anyway, the rhubarb has been picked and used up for this year...altho I have a sneaking suspicion my DH will "find" some more and bring it home in hopes of another pie or two!

Cheers! hope y'all get a chance to try it!

Carolyn!

p.s. really, really do miss hanging out with y'all!