Rhubarb Crisp: A Seasonal Favorite from the Oboe Studio of John Snow
John Snow lead the oboe studio at the University of Minnesota for many years alongside his illustrious career as principal oboe of the Minnesota Orchestra before he retired from his role at the University in May. He is adored by students, alumni, colleagues, and staff members alike for his artistry, dedication to students, and kindest of hearts. For John Snow, studio class each week was so much more than class, it was a time to gather and celebrate music together in the most memorable of ways—with delicious baked goods. Once again, he shares a special recipe to celebrate our School of Music community with his seasonal fall favorite, "Rhubarb Crisp". The School of Music thanks John Snow for his many years of teaching, stories, music, and desserts and wishes him joy, music, and culinary adventures aplenty as he transitions to retirement.
Rhubarb Crisp
Total time: Prep: 15 min. Bake: 45 min. Yield: 8 servings
Ingredients:
3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional
Directions
1. In a large bowl, combine sugar and cornstarch. Add the rhubarb and apples or strawberries and toss together to coat. Spoon into an 8-in cast-iron skillet or other ovenproof skillet.
2. In a small bowl, combine the oats, brown sugar, butter, flour, and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350 degrees until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
-- source: Taste of Home, adapted from a box of Quaker Oats
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Tutti is the annual publication of the University of Minnesota School of Music.
