Apple Fennel Rhubarb Crisp

3/4 cup sugar
3 Tbls cornstarch
3 cups sliced fresh rhubarb
2 cups combo of sliced peeled apples and sliced fennel
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 tsp ground cinnamon

vanilla ice cream optional

Preheat oven 350


In a large bowl combine sugar and cornstarch. Add rhubarb, apples and fennel; toss to coat. Spoon into an 8 inch square baking dish.

In same bowl, combine oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit.



45 minutes or until bubbly and fruit is tender.


From the Full Moon Natives Herb Seminars