I wanted to share this previous post with my favorite recipe for rhubarb crisp while this crop is at it’s peak. It’s so easy and turns out crunchy, fruity 
deliciously — every time, get ready for a ruby romance with this one!
Rhubarb is a big, leafy plant, which grows 3-5 feet wide and tall. Though usually prepared like a fruit, it is actually a vegetable. It is usually grown for its edible stalks, but it makes a beautiful, dramatic, ornamental plant. The fibrous stalks are a wonderful tart foundation for both sweet and savory dishes. The gigantic leaves contain a substance called oxalic acid crystals, which is quite toxic and can result in poisoning.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.
Ingredients
serves 6
topping
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
filling
3/4 cup granulated sugar
1 egg
1 tablespoon flour
1 teaspoon vanilla
4 cups sliced rhubarb (about 6 stalks)
Preparation:
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!!)
For a printable version of this recipe, click on the Foodista widget below:
Rhubarb Crisp Splendid
Rhubarb – so lovely in so many things it appears. =) That chocolate spoon is amazing by the way. I love apple crisp and this would be the perfect recipe to mix it up a bit. Thank you! I have a few stalks of rhubarb in the garden I can use. =)
Do you? I'm jealous! I have to say after writing and researching this piece — I have figured out a place to plant rhubarb. I am pushing it a little, but with the cooler spring, I hope it will do okay.
I still remember a great rhubarb chutney that you made to go with a roasted pork tenderloin..and that was probably about eighteen years ago. The recipe was from "The Northwest Palate" cookbook, which I went out and bought the next day.
Hello Katarina! I still love that book by Susan Bradley — she has a wonderful way with NW foods. I still make a version of her rhubarb chutney. Maybe I'll measure it out and share it soon!
We had our Rhubarb Festival this weekend (June 26) in Duluth,MN. It started about 5 yr. ago.The profits go to a Non Profit that feeds and shelters the Homeless. The first year it ran out of pies by Noon. So,we uped the price and doubled the amount of pies made. The Pies and other food is made and kept in the Luthern Church stainless steel Kitchen. All the Rhubarb is donated, all the pies are made by volunteers. It's a great event.
That sounds splendid Barb — combining good food and community for a great cause, no wonder it is such a sucess! Thank you for sharing.
I just found this recipe on your blog and can’t wait to make it! Rhubarb is my favorite! I have already made two rhubarb-strawberry crisps this season (Benjamin is my biggest fan with this dessert!) but can’t wait to try yours! Sounds delicious! ANd Cafe Juanita….one of our favorite restaurants!
So good to hear from you. I love rhubarb too! Is Cafe Juanita still up and running? I love that place. Hoping you and your family are safe and well and enjoying rhubarb!! Xoxo