When we were at the market on Saturday there were huge piles of fresh rhubarb for sale. This immediately got my mind racing for a delicious rhubarb dessert to make for dinner on Sunday. Rhubarb is yet another of those plentiful things known as 'things Jerry would spit on the table rather than eat as a child'. I have come to appreciate love it as an adult.
I didn't want to do anything too complicated and eventually ended up with this rhubarb crisp recipe that was available on the Toronto Star website. It was a great recipe. I liked that I could assemble everything in the afternoon before my guests arrived. Later I popped it into the oven when we sat down to eat and it was ready in time for us to enjoy a hot treat with a scoop of homemade ginger ice cream. MMMMM
The Star called this the BEST EVER rhubarb crisp. I can't comment on that claim as it is the first I have ever enjoyed. I can say that it was amazing!
Rhubarb Crisp
1-1/2 lb (700 g) rhubarb, trimmed, cut in 1/2-inch dice (about 6 cups)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamonTopping:
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter, meltedIn large bowl, toss rhubarb, sugar, flour and cinnamon. Transfer to lightly greased 8-inch square baking pan.
For topping, toss together flour, sugar and oats. Drizzle in butter. Mix well with fork. Sprinkle over rhubarb mixture.
Bake in preheated 375F oven until golden brown, about 30 minutes.
Makes 8 servings.
My dad adored rhubarb, so my mom was always looking for new ways to use it.
Looks good. I wouldn't eat it as a child except in a pie camouflaged with strawberries.
Posted by: Palma | May 12, 2009 at 09:56 PM
First time I had rhubarb pie, I almost couldn't put the fork in my mouth....a vegetable pie?? Sounded awful to me, but maybe it's a fruit.... Anyway, one bite and I was hooked on the sweet/tart combo. This sounds great. I might need to make one (unless TJ's carries it :))
Posted by: Gail Hecko | May 12, 2009 at 11:39 PM
I love rhubarb anything!
Thanks for reminding me of just how much.
Mmmmmm-mmmmm.
Posted by: Brenda | May 13, 2009 at 12:44 AM
Jerry, I really appreciate this one. At the huge Farmer's Market I went to in Madison I was blown away by the big, beautiful stalks of rhubarb. I thought of Mike as his all time favorite pie is rhubarb. I definitely will try this recipe!
Posted by: Barb Cabot | May 13, 2009 at 09:45 AM
Palma - you were better than I. Apparently I used to spit it out if it was hidden in anything.
Gail - TJs? ANYONE couyld whip this up in no time at all1 LOL
Brenda - you could substitue the flour with non-gluten thickeners and you'd be happy!
Barb - Mike will be very happy with this then. We just finished the leftovers last evening. UMMMMM
Posted by: Jerry | May 15, 2009 at 07:59 AM