I like rhubarb crisps best at the beginning of the season. The stalks are succulent and juicy after all the spring rains. I realize there are a multitude of very good rhubarb recipes from pies to cobblers. (And we’ve tried a lot of them.) Following is a recipe I’ve developed over the years and our favorite way to enjoy the tangy stalks.
Rhubarb Crisp (10 inch pan )
6 cups chopped rhubarb
2 T. fresh minced ginger, opt.
3/4 cup sugar
1/3 cup flour (unbleached or soft whole wheat)
Mix and let stand for 15 minutes.
Raw Ingredients
Topping
1 tsp. cinnamon
1/3 cup soft whole wheat flour
1 cups rolled oats
¼ cup butter, melted
½ cup brown sugar
½ cup walnuts, chopped
Place rhubarb mixture in shallow greased baking dish. Combine dry ingredients; add melted butter, mixing until crumbly. Sprinkle over rhubarb. Bake at 375 degrees for 30 minutes.
May substitute part of rhubarb for some strawberries or raspberries.
Rhubarb Crisp
Thank you for this easy recipe. I’m harvesting rhubarb now and this is just perfect because I have everything to make it tomorrow.
I’ve made this for years, some times I add a few strawberries. I also make RHUBARB/
PINEAPPLE JAM. Many friends look forward to receiving it every spring. One friend says
it makes the best ice cream topping. If anyone is interested in the recipe, I will gladly
share it.