Insanity Revisited and Baking

Baking/cooking, Dear Jane – “Insanity Revisited”, Dutch Oven Cooking

Yesterday was such a beautiful day compared to the previous two.  I decided to get the Dutch Oven out and bake a dessert as Melanie was coming over for supper last night.  I had to enjoy the sun while it was here – rain today.

So what did I bake? – a Rhubarb Crisp.  I used Terese Allen’s recipe.  She is from Wisconsin and is one of my Aunt Bev’s many step-children.  This book was first published in 1998, she has quite a few cookbooks.  I got a autographed copy from her some years back.


I go the easy route and use a pie crust from the Pillsbury people – the kind you just unroll – especially when my kitchen is pulled apart as it is right now!!  I used the Dutch Oven liners that I use when camping and fold the edges down a little bit so the lid fits on tightly.


Mix 5 cups of chopped rhubarb (I use frozen) with 1/4 cup sugar, 2/3 cup maple syrup, 1 teaspoon vanilla extract, 1/4 cup flour – stir together well (when using frozen stir it frozen don’t thaw it out)


Pour it onto the pie crust.  For the topping mix 1/2 cup flour, 1/4 cup sugar, 1/4 cup brown sugar, 1/3 cup oats, pinch of salt, pinch of cinnamon, and 4 tablespoons cold butter.  Mix the topping until crumbly.


Now of course here is where my instructions change because I am using the Dutch oven I just put the topping directly on to the rhubarb because I am going to be outside and it is windy—  bake with 8 coals underneath and about 16 to 20 on top, turn every 15 minutes so you don’t get hot spots that burn and bake for about an hour.  (add more coals as needed)


And this is what it looked like when done and it smelled divine!!


Now for those of you that don’t do this outside Smile  Heat your oven to 425.  Place your fruit mixture on the pie crust and put it in the oven (without the topping) – bake for 10 minutes, then reduce heat to 350 degrees and bake for 10 minutes longer – then take out of the oven and put your topping crust on and bake for another 40-50 minutes until hot and bubbly.  We put vanilla ice cream on top.

This much done on Insanity Revisited on Sunday night.  I worked more on the hexies last night and hope to finish the row off sometime today and then show it tomorrow.  I am linking to Fremotion by the River today and Esther’s WOW.


Thanks again everyone for all the voting going on at the quilt festival!! so if you want  you can vote for my quilt Patchwork of the Crosses (photo in previous posts) for Viewers Choice and for Hand Quilting

(I am compensated for any purchases made through my links.)

9 comments… add one
  • Kathy Nov 4, 2014

    I always use the roll-out pie crusts. I do make my filling myself (no canned pie filling), but the roll-out pie crusts are just too simple, too easy not to use. 😉
    Kathy recently posted…Slow Sunday Stitching and Other StuffMy Profile

  • Suzanne Nov 4, 2014

    Thanks for the recipe. I love using my Dutch oven. I don’t use it enough!

  • Debbie Rogowski Nov 4, 2014

    what fun! I think I need to plant rhubarb next year

  • Ramona Nov 4, 2014

    I love rhubarb, but it doesn’t grow well where I am. Your pie looks delicious!
    Ramona recently posted…Two more to Bind…My Profile

  • Thimbleanna Nov 4, 2014

    Wow — it’s so cool that you can do that in a dutch oven. I need to get a fire pit — then I can pretend I’m camping LOL!

  • Julierose Nov 4, 2014

    I have to tell you, this quilt is just so lovely–did you dye the off-white marbled strips yourself? I do do (that who do that you do so well–oops another song crept in there) coffee and tea dying –as a matter of fact, I like to use white on white fabrics as the design doesn’t take the dye and stands out…hugs, Julierose–that rhubarb crisp sounds delish!!
    Julierose recently posted…GOODIES FROM A BLOGGING BUDDYMy Profile

  • Marianne Nov 4, 2014

    You are simply amazing! Cooking dessert over coals is just above and beyond the call of a mother’s “duty!” And I’m sure it was yummy, too. I’m having company for dinner Fri. night, but I think we’re going to have ice cream and cookies – and my kitchen is totally intact. 🙂

    Just finished putting the binding on the quilt I’ve been quilting all week (by machine). Feels so good to finish a project!

  • Mary C Nov 5, 2014

    I like the dutch oven cooking. Store bought crusts are the way to go. I will have to go check out your entries to the Blogger\’s Quilt Festival.

  • Michele Hill Nov 5, 2014

    Mmmmmm and yum, yum, yum…..rhubarb crumble – my absolute favourite with a big dollop of clotted cream!! Hugs from down under x
    Michele Hill recently posted…Show and tellMy Profile

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