GMA Recipe: Granny Smith Apple and Rhubarb Crisp

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Granny Smith Apple and Rhubarb Crisp
From Kathy Patrick, Pulpwood Queens Book Club

Kathy Patrick started the Pulpwood Queens book club at Beauty and the Book, her beauty salon in Jefferson, Texas. The club's motto: The higher the hair, the closer to God. It's a house rule that members wear tiaras and leopard prints, and leave their diets at the door. Here are some of the club's favorite summertime recipes, straight from Patrick's recipe file.

Also try their Coconut Cumin Chicken Shish Kabobs,
and cocktails,
The Pulpwood Queen Married With Children Driving a DAMN Mini-Van Stressbuster and
The Ruby

Ingredients

6 Granny Smith Apples

1 bag frozen rhubarb, or fresh if in season

1/2 cup sugar

1/2 cup brown sugar

2 tablespoons flour

1 lemon

1 teaspoon cinnamon

1/2 teaspoon cardamom

Directions

1. Slice apples thinly and leave on the skins. Place in large mixing bowl.

2. Add rhubarb. Add sugar, brown sugar, flour and spices. Squeeze on lemon juice, being careful to remove any seeds. Mix well. Place in a Pam-sprayed baking dish.

Topping

Ingredients

One cup oatmeal

1 cup brown sugar

1 cup toasted pecans

1/2 cup coconut

1 stick of melted butter

Directions

1. Mix the above ingredients and spoon on top of apple and rhubarb mixture. Bake at 350 degrees for 40 to 45 minutes.

2. If top starts getting too brown, cover with aluminum foil. Serve hot with Blue Bell Vanilla Bean Ice Cream. Scrumptious!

Recipes courtesy of Kathy Patrick, Pulpwood Queens book club, , copyright 2002.