Rhubarb Crisp

 

 

This is a family recipe that I look forward to making each spring. If you aren't lucky enough to have your own rhubarb patch, I urge you to check out your local farmers market where you're sure to find a bundle of this unique fruit. The recipe is quite simple and yields a deliciously impressive dish that can be enjoyed as dessert, an afternoon snack or for breakfast. It’s good at room temperature and even better warmed up in the microwave a little. Perhaps serve it with some vanilla ice cream, whipped cream, or a drizzle of cream.

 

If you are harvesting your own it's best to give the stalks a good tug right down near where they come out of the ground. To dispose of the poisonous leaves, simply lop them off and tuck back under the remain leaves of the plant so that they can fertilize the soil for next year.

 

Rhubarb Crisp

 

Topping

½ cup butter, soft

2/3 cup brown sugar

1 ½ cup quick oats

1/3 cup flour

Bottom

4 ½ cup rhubarb, in ½ inch chunks

½ cup white sugar

½  tsp cinnamon

½  tsp ginger

2/3 cup flour

2 tbsp water

 

Preheat oven to 375

Combine the rhubarb, white sugar, cinnamon, ginger, flour and water in a bowl. Mix thoroughly and turn into a greased 9×9 glass baking dish or a deep dish pie plate.

In a separate bowl combine all of the topping ingredients and mix until a lose crumble is achieved and all dry ingredients have been moistened. Pour on top of the  rhubarb mixture and spread evenly across the entire pan, press down the crumble gently.

Bake for 35-40 minutes.

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