Rhubarb chopped and frozen from last year’s harvest comes out for its regular rave reviews in this delicious anytime, anywhere recipe. Though one might rightly argue that crisp is designed to be a desert, with sugar content really rather low for treat terms and fruit and oats in abundance, rhubarb crisp triples in our family as desert, breakfast and snack quite naturally.
Rhubarb delights in its simplicity: it is easy to grow (dividing root with a straight hack and planting in highly forgiving soil), easy to harvest and re-harvest (fun for children), easy to preserve (with a quick clean, chop and freeze) and even easier to eat.
Friends down the street growing up joined me and my sister on summer rhubarb raids, both the fresh rhubarb and the sauce in the deep freeze. Sauce (see recipe in article, The Barb is On) is still coveted as such, but crisp brings out the best of the barb, adding the crunch of oats in a buttery topping.
This recipe is wonderful just as it is, but topped with ice cream, the desert becomes supreme.
Rhubarb Crisp Recipe
5 c rhubarb, chopped in 1 – 2 ” chunks, fresh or frozen
1 c sugar
2 T flour
~Combine sugar and flour and sprinkle over rhubarb, stir to coat and let sit; repeat at least twice if rhubarb is fresh, letting sit for about 10 minutes; if rhubarb is frozen, stir several more times, and let sit until nearing room temperature.
1/2 c oats
1/4 c flour (we like to use local Bluebird Grain Farms flour here)
1/2 c brown sugar
1/4 c butter
~Combine oats, flour and brown sugar in a bowl; cut in butter with a pastry cutter until the mixture looks like pebbly sand.
~Spread rhubarb in a glass baking dish and top evenly with oat crumble; bake at 375 for about 30 minutes or until browning on top and bubbling at the edges.
~Serve warm or cooled, with ice cream or without, anytime, anywhere.
Love from our garden~kitchen to yours, Georgina @ Soul & Stomach