Tuesday, April 13, 2010

Rhubarb Crisp

There are two types of people - those who love rhubarb and those who haven't tried it yet.  I come from a rhubarb loving family and last year I tucked away 3 gallon sized zip loc bags of cut rhubarb to get me through the winter and then I promptly fell in love with cranberries and ignored the rhubarb. 

Last night I rediscovered the 'red gold' in my freezer and went hunting for a rhubarb crisp recipe.  I cooked it up and instantly had the happiest husband in Columbia County. 

This has become a new favorite already and it came together in under 15 minutes.  I'll be harvesting fresh rhubarb out of my parent;s garden and making this for Memorial Day weekend at Lake Holcombe.

As for our vacation, we had a wonderful time in Florida.  We spent time in the Keys and in Naples.  We saw replica's of the Nina and Pinta, spent a day in Key West, did a Ghost Tour, saw the Naples Botanical Gardens, golfed, swam, beached, shopped and every day I said "This is the life" despite being sunburnt (sorry mom).

On to the recipe!

Rhubarb Crisp

Original recipe found here.  I didn't have ground cardamom and I love an oatmeal topping on fruit so I tweaked it a little bit and I was very pleased with the results.  I ended up with more topping than the recipe called for but it was nicely balanced by the amount of rhubarb.

P.S.  Can anyone explain the difference between a crumble and a crisp?  I think "crisp" matches the tartness of this desert.


3- 4 cups rhubarb, trimmed into 1 inch sections
3/4 cup white sugar
1/8 cup flour
1/2 tsp vanilla extract


1/2 cup flour
1/2 cup oatmeal
scant 1/2 tsp salt
1/2 cup light brown sugar
1/4 cup light butter

1.  Preheat oven to 375.  In a medium sized bowl, mix together rhubarb, white sugar, 3/4 cup flour and the vanilla extract.  Spoon into an 8x8 baking dish.

2.  In a food processor, pulse the 1/2 cup flour, oatmeal, salt and brown sugar.  Add the butter and pulse until incorporated into the flour mixture.  Pour topping over rhubarb in baking dish.

3.  Cook for 35-45 minutes or until filling is bubbly.  Let cool before serving.  Top with vanilla ice cream or whipped cream for a more decadent treat.

Serves 8 comfortably or as little as 2 rhubarb lovers

Mmm...I'm going to go dig up the leftovers right now!
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