Grandma Ethels Rhubarb Crisp Food

GRANDMA ETHEL'S RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Stir rhubarb, white sugar, and 2/3 flour together in a bowl; pour into prepared baking dish.
• Mix 1 cup flour, butter, and brown sugar together in a bowl until mixture is crumbly; sprinkle over rhubarb mixture.
• Bake in the preheated oven until golden brown and bubbling, about 1 hour.

GRANDMA ETHEL'S BRISKET WITH TZIMMES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.
• Put oven rack in middle position and preheat oven to 350°F.
• Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.

GRANDMA'S RHUBARB CRISP

Steps:

• In bowl combine sugar, 1 T flour and cinnamon.
• Add rhubarb; toss.
• Place in a greased 9x13 inch baking dish.
• In bowl combine brown sugar, baking powder, baking soda, and remaining flour; stir in butter.
• Sprinkle over rhubarb.
• Bake in preheated 350 degree oven for 40 minutes or until rhubarb is tender.

GRANDMA'S RHUBARB JELLY

Steps:

• Cover and cook rhubarb in water over low heat until tender (about 15 minutes).
• Cut candy orange slices (gumdrop type) into rhubarb.
• add lemon and cook slowly--stirring frequently--till thick.
• Pour into jelly jars.
• Grated lemon peel can also be used to enhance flavor.

RHUBARB GRANOLA CRISP

Steps:

• In a large bowl, combine the rhubarb, 1/4 cup flour and sugar; stir in jam and set aside. In another large bowl, combine the granola, brown sugar, pecans, cinnamon, ginger and remaining flour. Cut in butter until the mixture resembles coarse crumbs. , Press 2 cups of the granola mixture into a greased 8-in. square baking dish; spread rhubarb mixture over the crust. Sprinkle with remaining granola mixture. Bake at 375° for 30-40 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.