Rhubarb-Apple Crisp….

Well rhubarb season is fast upon us and I love baking with rhubarb, mostly because I just don’t like it alone!  Usually I find myself indulging in strawberry-rhubarb pie or delicious rhubarb slush,  but this week I thought I’d try something new and different… I tried it because my eldest son said “Mommy lets make an apple rhubarb pie (he thought he invented it)”.   It turned out rather yummy and I think you might like it too… Here is the recipe…

For the Topping:

The zest of 2 lemons (save the juice for the filling)

1.5 cups of sugar

1.5 cups flour

1/2 t salt

1/2 t cinnamon

1 stick of butter (cold)

For the Filling:

3 granny smith apples, peeled, sliced and cored

3 cups rhubarb, chopped

The juice of the above 2 lemons

1/2 cup sugar

FOR TOPPING:

Zest the two  lemons.  Put the zest of the lemon and the 1.5 cups sugar in a food processor or blender.  Grind until very fine.  Add the flour and all of the spices to this mixture.  Add the cold butter and combine in the mixer.  Set Aside

For Base:

Slice all of the apples and rhubarb and place them in a casserole dish or baking pan.  Squeeze the juice from the above lemon(s) all over the apples.  Sprinkle 1/2 cup of sugar over the fruit and stir to combine.  Pour the crumb mixture from above (the topping) over the apples and pat it down.  Bake this at 375 degrees for 50 minutes or until the top is golden brown.