Tuesday, July 26, 2011

Perfect Rhubarb Crisp



Rhubarb, for me, is full of nostalgia.  Growing up in the north, we always had rhubarb in our back yard. Shortly after I got married, my aunt and uncle, who lived on a farm in Wisconsin, came for a visit and bestowed on me some lovely rhubarb plants.  They even showed me just where to plant them, sensing, perhaps, that my inexperienced planting thumbs had not yet reached a respectable shade of green.

The result of this gift permeates my memory.  Having planted that rhubarb in the exact spot which they had so carefully chosen, it flourished.  For the next few summers, I harvested bundles of stalks of rhubarb.  Each bundle made the same thing:  Rhubarb Crisp.  Fortunately, my husband (and hopefully all the guests that dropped in!) never tired of it.  The best part?  The ingredients were always on hand.  Fresh picked tart rhubarb with a sweet crumble topping.  Nothing says summer like it! 


Start with four cups (about 4 - 5 stalks) of diced rhubarb.
We picked this bright red rhubarb up at the Farmer's Market.


Place it in a bowl.  
(OK, so I had to add just one more redundant photo because the rhubarb was so gorgeous!)


Add in flour and sugar.


Mix until coated.


Put the rhubarb in a greased pan.


Using the SAME BOWL (I'm all about fewer dishes!) add the crumble topping ingredients.


Mix until they are - crumbly!


Sprinkle on top of the rhubarb.


Bake until bubbly and the rhubarb is soft.
Serve with ice cream!
Or just grab a spoon and dig in!


Rhubarb Crisp

Filling

4 cups rhubarb, diced 
1/2 - 3/4 cup sugar (depending on how tart you like it)
1/3 cup flour

Toss until rhubarb is coated.  Spoon into greased pan (8x8 inch pan or 9-inch pie pan.)

Crumble Topping

3/4 cup brown sugar
1/2 cup flour (I use white whole wheat)
1/2 cup oats
1 teaspoon cinnamon
pinch salt
1/3 cup butter or margarine, melted

Blend ingredients until crumbly.  Sprinkle over the top of rhubarb.  Bake at 375 degrees for  40 - 50 minutes or until bubbly and rhubarb is soft when tested with a knife.


***NOTE:  Rhubarb picked early in the season is the sweetest.  Adjust the sugar accordingly!





12 comments:

  1. What a lovely post! It looks so yummy! Thanks for sharing:) Your space is beautiful!
    Hope to see you on my blog:)

    ReplyDelete
  2. I saw you on "Get Your Craft On" I too love rhubarb and have a recipe you will love!! Here's the link come by and check it out http://cody-simplyhomemade.blogspot.com/2011/04/strawberry-rhubarb-crisp.html

    ReplyDelete
  3. This recipe looks really good! It would be great if you came over to Cast Party Wednesday tomorrow and shared some of your recipes.
    Thanks,
    I hope to see you there!

    ReplyDelete
  4. My mother always grew this too. We lived in the west. It was a summer staple. Now I live in the South. No where to be found. I miss it. This looks fantastic. Come over and visit us. We have a great grilled squash recipe and tomorrow a wonderful sorbet.

    ReplyDelete
  5. Looks wonderful, one of my favorites.

    Lisa~~
    Cook Lisa Cook

    ReplyDelete
  6. i clicked on this because rhubarb also brings back found memories of my childhood!!! nice photos and great recipe.

    ReplyDelete
  7. This looks delicious! And I appreciate your re-use of the bowl. ;)

    ReplyDelete
  8. Thank you for sharing this yummy recipe - love rhubarb!
    <><
    Concetta

    ReplyDelete
  9. The rhubarb looks beautiful - such a brilliant color. The crisp looks delicious. Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.

    ReplyDelete
  10. Hi Rachel,
    Your Rhubarb Crisp looks delicious and your photo's are awesome. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week!
    Miz Helen

    ReplyDelete
  11. Thank You So MUCH for joining me last week for Cast Party Wednesday. I hope you will come back tomorrow and share more of your recipes with us.
    Thanks,
    I hope to see you there!

    ReplyDelete
  12. Rachel, this rhubarb crisp is so incredible! I've still got rhubarb in my garden AND in the freezer from my spring crop. YOU'VE BEEN FEATURED today on Fresh Food Friday. So if you like, please stop by and check it out, grab the button, and share 2 or 3 recipes this week. Thanks again! Your blog is awesome!

    ReplyDelete