Easy Rhubarb Crisp

Rhubarb is growing and I love the tangy, sweet rhubarb flavor and crunchy, sweet oat topping of this dessert! Perfect for Spring!! Can also be made gluten free! Make it today and eat it all weekend!

Rhubarb Crisp

Yield: 6 servings

Ingredients:

7 cups fresh rhubarb (~ 12-15 stems)
1 cup granulated sugar
¼ cup all purpose flour
½ teaspoon cinnamon

Topping:

1 cup all purpose or gluten free flour
1 cup brown sugar, packed
1 cup rolled oats
½ teaspoon cinnamon
Dash nutmeg
1 stick butter, cold

Equipment needed:

Measuring cups & spoons
Chef knife
Cutting board
Medium mixing bowl
Rubber spatula
Pastry blender
8 x 8 inch baking pan

You know I love rhubarb! I've been watching by mom's neighbor's patch and borrowed some to make a pan yesterday! It was breakfast this morning and half of it is already gone... its only noon! Follow this easy recipe and simple steps to make a pan today... What a treat!

Preheat oven to 375 F.

Start by washing your rhubarb. If you pick it fresh like I do, there's bound to be dirt and funk on the stems. Trim the leaves off, as they are poisonous, and cut off the root section that often comes up when pulling the stalk. Then cut the stalks into ¾ - 1 inch pieces as shown and place them in a medium bowl. I'm always perplexed when recipes call for an amount of chopped fruit or vegetables, as it's difficult to gage how much you will need before cutting. I usually pull more than I need and have leftovers for another cake or bread recipe.

Did I say this recipe is easy?

Of course! Your kids can help with most of the prep, minus the chopping. Place sugar, flour and cinnamon in the bowl with the rhubarb and stir well using a rubber spatula or your clean hands. Gluten free flour can be substituted for all purpose flour... making an amazing gluten free treat! Don't worry if all the dry ingredients fall to the bottom of the bowl. When you dump them into the pan they will wind up where you want them.

Get your baking pan ready!

Place about a tablespoon of softened butter in the bottom of an 8-inch square pan or cast iron skillet and spread all over the sides and bottom using your hands or a small piece of folded paper toweling. I don't mind the gooey butter on my hands, but many prefer less mess. Dump the contents of the rhubarb mixture into the pan and spread to evenly cover pan. Press rhubarb down to compress ingredients and evenly distribute sugar and flour.

Now it's time to make the crump topping!

Use the same bowl from the rhubarb as all it only has is flour and sugar residue… exactly what you'll be using again. Unless you really want to wash another bowl! Place brown sugar and oatmeal in bowl, along with the cinnamon and nutmeg. Cube your cold butter into about 10 – 16 chunks by slicing stick in half and then slicing ~ tablespoon increments. Place butter chunks on top of dry ingredients and get out the pastry blender. Two knives or your fingers work fine too. I didn't use a food processor for the cutting in process as this tends to make the oats very fine and reduces the wonderful crunch of the topping.

Another option is to melt the butter and cut it into the oats, flour & sugar. Will make a darker, moister topping!

Remember… I'm all about meal appeal and texture is an important component!

Using your pastry blender, press into the mixture and stir too. Scraping the bowl as you go, you may need to push off butter that sticks to the wires with your fingers until the flour starts to coat the butter and becomes less sticky. Keep pressing and stirring until the crumbs resemble the size of green peas, as shown above. This technique is called ‘cutting in’. Cutting fat into flour and often used in making pastry and creates a flakey texture. I enjoy using a pastry blender, reminds me of baking with my Grandma Camille when I was a wee one.

** Last pic is using melted butter… Bit moister and darker.

After your topping is ready it's time to place it on top of the rhubarb. It might look like it won't fit, but it will! Carefully pour crumbs onto middle of the pan of rhubarb. I place it the center and then push out to the edges to cover all areas evenly. Press down topping into the cracks and crevasses of the rhubarb ensuring that every bite of the finished product has plenty of crunch! Place pan in a preheated 375 F oven on the middle rack. Bake for 35 – 40 minutes.

Your final product will be golden brown and bubbling around the edges! The aroma of the cinnamon is so yummy... can't wait until it cools off to try some! If not eating right away, don't cover it or the topping will lose it's crunch and get mushy. Doesn't require refrigeration as it doesn't have any spoilable ingredients!

Grab a cup of coffee and a bowl of warm crisp! Drizzle a bit of half and half or cream on top... or ice cream! The next day I place a bowl of leftover crisp in the microwave for about 45 seconds to make it warm too... sooooo good! Enjoy!!