Growing up, we had a large rhubarb patch. I used to love pushing back the gigantic green leaves to find a forest of bright red stalks to harvest. We would chop up the rhubarb, add a few scoops of sugar and cook it for about five minutes until it was just tender, but still a little chunky.
1/2 cup flour
1 cup rolled oats
1 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup (1 stick) salted butter, melted
3/4 cup granulated sugar
1 tablespoon flour
1 teaspoon vanilla
4 cups sliced rhubarb (about 6 stalks)
Preheat the oven to 350 degrees. Combine flour, oats, brown sugar, ginger and cinnamon, toss together.
Pour in the butter and blend together until crumbly.
In a small bowl, mix together the egg, flour and vanilla. Chop up rhubarb (we like to chop the rhubarb in irregular thicknesses, so there is a chunky-smooth texture to the crisp), place in a medium sized mixing bowl. Pour the egg mixture in and stir until the rhubarb is evenly coated with egg mixture.
Put it towards the back of the heated oven and turn the timer to 55 minutes (busy bees tip — keep the timer with you! If you are doing something in another part of the house, you may not hear the bell. I’ve taken my timer in the car with me to run a quick errand before!!)
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