rhubarb crisp

Recipes

rhubarb crisp 112

I picked a big handful of rhubarb today – first of the season. It made a delicious rhubarb crisp for desert. My rhubarb is green, but tastes every bit as good as red rhubarb.

Recipe
Topping:
1/4 cup roughly chopped walnuts
1/4 cup old fashioned oats (not instant)
1/4 teaspoon cinnamon
3/4 cup flour
1/3 cup light brown sugar
1 tablespoon sugar
4 tablespoons unsalted butter

Filling:
1 1/2 pounds rhubarb, cut into 1/2-inch pieces
1/2 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour

Preheat oven to 400 degrees. Set rack in the center of the oven. Prepare the topping by placing all of the topping ingredients into a food processor. Pulse or mix until the mixture is crumbled to the size of small peas; do not over process. Set aside. Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2 cup plus 2 tablespoons sugar and 3 tablespoons of flour to coat evenly. Spread crisp topping over entire surface. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. If it is bubbly but not browned, broil on low for 3 minutes. Serve warm or room temperature, plain or a la mode.

(This is a modification of this recipe using 1.5 lbs rhubarb with the full amount of topping in the recipe. I also broiled it on low for 3 minutes after it was finished baking. I didn’t hear any complaints….)

rhubarb 075 rhubarb crisp 113
rhubarb 070

Leave a Reply

Your email address will not be published.

Fill out this field
Fill out this field
Please enter a valid email address.
You need to agree with the terms to proceed

Previous Post
Jacob’s Cattle bean chili
Next Post
mini pies and Meyer Derby
Menu