Everything in the vegetable garden on the farm is growing well. I was able to cut some rhubarb the other day and was really looking forward to a rhubarb crisp that we make using
KAMUT® khorasan wheat flour and flakes. A really easy recipe that you can make at home and add different fruits depending on the season. I think you’ll really like this!
RHUBARB KAMUT® BRAND CRISP
Makes about 8 servings
¾ cup sugar
3 tablespoons cornstarch
5 cups rhubarb cut into 1” lengths
(or other seasonal fruits- rhubarb and strawberries go well together)
1 cup KAMUT® wheat flakes
½ cup light brown sugar
½ cup melted butter
⅓ cup KAMUT® wheat flour
1 teaspoon cinnamon
- Heat oven to 350 degrees.
- Combine sugar, cornstarch and rhubarb, toss well and spoon into an 8” square baking pan
- Combine KAMUT® wheat flakes, brown sugar, KAMUT® wheat flour, cinnamon and melted butter. Mix well and spoon over the rhubarb. Bake for 45 minutes until the topping is golden brown and the fruit is bubbling.
- Serve warm with a scoop of vanilla ice cream.