Sunday, May 1, 2011

Rhubarb Crisp

I love love love Rhubarb!
We used to grow it in the back yard at home. It was always a good year when  you got enough to make a crisp by Mother's Day. Now that I live in my tiny apartment I have to buy Rhubarb, it is sad. This much cost me almost $7.00!!! Crazy! Totally worth it though. I love Crisp, I love Rhubarb Strawberry Fruit, I  love Rhubarb cake, muffins, jam... you get the point.

You can expect a few more rhubarb recipes while it is still in season. First up is the classic crisp.
Doesn't get any better really.

Here is what you need,
4 cups rhubarb, chopped
3/4 cup granulated sugar (I like mine quite tart if you want it sweeter go up to 1 cup)
2 tbsp flour

for the topping,
3/4 cup brown sugar
1/2 cup flour
1 cup oats
1/2 cup butter, softened, not melted!

Stir the granulated sugar and flour into the chopped rhubarb and put it in a baking dish.

In a medium bowl stir together the brown sugar, flour and oats. With a fork press the butter into the sugar mixture. Once it is mostly incorporated just get in there with your fingers and mix gently with your finger tips until you have course crumbs.
Spread evenly on top of rhubarb mixture.
Preheat oven to 350 degrees. Bake for 35-40 minutes or until rhubarb is tender.
Let it cool on a rack.

Now, I am a purist I like mine just like this. I don't like to mess around with my crisp. I am sure a big scoop of vanilla ice cream or a blob of heavy cream on here would be excellent as well.

I am off to eat another bowl.
What a great dessert for the first day of May!



  1. This looks delicious! I have a bag of frozen rhubarb in my you think I could use it in this recipe? Thanks for sharing!

  2. Thanks Lucy! Totally you can use frozen rhubarb. I usually freeze some every year just so I can have a crisp in the winter.

  3. yum this looks delicious! I love rhubarb!

  4. Just made this tonight! YUM!!! I found it off of Tasty Kitchen!