Rhubarb scares me. Honestly, anything that must be cooked so that it isn’t poisonous anymore AND needs loads of sugar to mask the bitter taste REALLY ISN’T WORTH IT – so I’ve avoided it all these years.
My husband, however, loves the damn stuff, so this past weekend I decided to dust off his Aunt’s Rhubarb Crisp recipe and give it a go. I didn’t follow it exactly (where’s the fun in that?), but it turned out to be super easy and – I have to admit – awfully tasty. This is what I came up with:
- 4 stalks of rhubarb (cut in half long-ways, then chopped into 1/2 inch long pieces)
- 1/2 quart of strawberries (leaves removed and cut into quarters)
- 2 Tbsp all-purpose flour
- 1 stick (8 Tbsp) butter (I had the salted kind on hand)
- 1 cup dark brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1.5 cups old fashioned oats
- Vanilla ice cream
- Pre-heat oven to 350 degrees.
- In a medium sized baking pan or casserole dish (I used one that was approximately 8″ x 11″), put the cubed rhubarb on the bottom and the strawberries on top (spread both evenly). Sprinkle the 2 Tbsp of flour evenly over everything.
- In a separate bowl, mix together the rest of the ingredients to make the crisp topping. I used a pastry dough cutter to thoroughly combine everything.
- Spread crisp topping evenly over the rhubarb & strawberries. It will seem like there isn’t enough to cover the whole dish…use a spatula to spread it out as you go, so there’s a thin layer of crisp over everything.
- Cover with foil and bake for 30 min; remove foil and bake for an additional 15 min or until crisp is golden brown. Let cool and serve with vanilla ice cream.
NOTE: I happened to have a bit of sugar-cinnamon mixture lying around my kitchen, which I added on top of the crisp. To do this, you would mix 2 Tbsp sugar (run of the mill) and 0.5 – 1 tsp cinnamon.
Before cooking, it looked like this (clearly, I did a poor job spreading out the cinnamon-sugar topping):
After baking (an extra minute or two in the oven would have browned it perfectly):Voila!