Rhubarb Crisp with Vanilla Custard!

Okay, John made this the other day and we are both obsessed!! Our new favorite crisp recipe!

I will be enjoying this with fresh rhubarb AND chopping and freezing rhubarb in 6 cup quantities for making this recipe all winter!!

Rhubarb Crisp

• 6 cups diced rhubarb , fresh or frozen (if frozen let thaw and drain first)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon quality pure vanilla extract
• For the Topping:
• 1/2 cup all-purpose flour
• 1 1/2 cups rolled oats
• 1 cup packed brown sugar
• 1/4 cup almond meal (highly recommended but if you don't have any simply omit it)
• 1/2 cup unsalted butter , cubed
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt

Preheat to 350 F.   

Stir the rhubarb, sugar, flour and vanilla extract together in a bowl to evenly coat and then spread the mixture out in a buttered 13×9 inch baking dish. 
In a large bowl add the flour, oats, brown sugar, butter, cinnamon and salt and work it until combined and crumbly (use your hands, a fork or a pastry cutter).  Sprinkle evenly over the rhubarb.

Bake on middle rack for about 40 minutes or until the topping is browned and the rhubarb is bubbling.  Let cool about 10 minutes before serving to allow the rhubarb filling to soak up excess juices. 

Serve warm with a scoop of vanilla ice cream or homemade vanilla sauce.

From Daring Gourment

German Vanilla Sauce (Vanillesoße)

• 1 3/4 cup whole milk
• 1/2 cup heavy cream
• 1 vanilla bean, scraped OR 1 tablespoon quality pure vanilla extract
• 1/4 cup granulated sugar
• 2 large egg yolks
• 3 teaspoons cornstarch
• 1/8 teaspoon salt

In a bowl, whisk together the egg yolks, sugar, cornstarch and salt.

In a medium saucepan bring the milk, heavy cream, and vanilla to a boil, stirring constantly to prevent it from scorching. Whisk 1/2 cup of the hot milk mixture into the egg mixture. Pour this egg mixture into the saucepan, constantly whisking it into the hot milk to prevent clumping. Heat the mixture over medium heat until thickened. Do not let it boil.

Strain the vanilla sauce through a fine mesh sieve.

Serve immediately or let it cool and store covered in the fridge. Will keep for up to 3 days. Can be served cold or reheated to serve warm.

Makes about 2 1/2 cups of Vanillesoße.

Good warm or cold! Not overly sweet, made to compliment already sweet desserts.

From Daring Gourmet