Monday, August 23, 2010

Scrumptious Rhubarb Crisp

I love to cook, but especially to bake. But when it comes to pie crusts, I absolutely suck. So when friends brought over some of their freshly ripened rhubarb, I decided to do a crisp instead my husband's favorite pie.

Since we had to empty our den to turn it back into a living room while we remodel our living room, I had to pack up all my cookbooks. I could have sworn I did keep my favorite one out, but where I put it, I had no clue. So, I looked around online and I found several similar Rhubarb crisp recipes. This one stood out, because it had me making a sauce for it rather than sprinkling ingredients over the rhubarb. I sent it to the printer and set out to make it.

It was to die for. A perfect blend of tart and sweet. The topping was the best I've ever had. My husband, isn't huge crisp fan, but he raved. Jesse couldn't get enough of it, so he filled a bowl and took it back to his appartment.

Rhubarb Crisp

Preheat oven. 350 degrees

4 cups sliced Rhubarb


1 cup light brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 teaspoon cinnamon


1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla

I had 12 cups of Rhubarb, so I laid it out in a 9x12 pan. A single batch, you'd use a 8x8 pan.

In large mixing bowl, mix with a fork, all the dry topping ingredients then add the butter and continue to mix with a fork until you have a crumbled mixture, then set aside. I trippled the topping recipe, but doubled the cinnamon per recipe and added a quarter teaspoon of cloves per recipe.

In a saucepan, I mixed the sauce ingredients, trippling the batch. You then cook, stirring contantly until it thickens. Pour over Rhubarb, cover with crumbled topping and cover with foil until the last fifteen minutes.

Bake for about 40 minutes.

Give it a try when Rhubarb season comes around again. I'm not so sure frozen Rhubarb would be a tasty.



Jane Richardson, writer said...

This sounds gorgeous, similar maybe to what we'd call rhubarb crumble in the UK, only without the oats. I LOVE rhubarb, and so does my son - I'll have to try this yummy recipe. :)

Jane x

Savanna Kougar said...

Ooooh, I especially love rhubarb and strawberry pie. But this sounds delish! Now, if only I had rhubarb growing like mom used to do when we were kids.

Bekki,thanks for the recipe and your improvements.

Rebecca J Vickery said...

Definitely sounds like a recipe I should try. Brown sugar and oat toppings are some of my favorites so this should be really good.

Bekki Lynn said...

Jane, I've had versions without the oats in buffets -- always caught me off guard, but delicious. I guess I'm a oats fan. I eat oatmeal every day and put it in my meatloaf as well.

Bekki Lynn said...

Savanna, my strawberry rhubarb pie never turns out, the crust aside. It's runny.

I served a slice of strawberry rhubarb pie at work Saturday night and was in awe of how wonderful it looked. My bosses mother-in-law makes all the desserts for the restaurant. She's amazing. She made a strawberry rhubarb cobbler as well.

We're replacing our plants next year. We've been puzzled as to why they've been going to seed almost as soon as the plants come up for the spring. This year, they gave us one good picking. Fortunately, rhubarb is in almost every yard around and people give it away. I'm wanting to do up some rhubarb preserve for holiday gifts.

Bekki Lynn said...

Oh, I know, Rebecca. The combination is a love match. Probably why oatmeal raisin cookies are the first to be gobbled up when I do my holiday baking.

Today, I opened my last jar of pear preserves my older sister-in-law gave us for Christmas last year and it was awesome in my oatmeal.

Savanna Kougar said...

Bekki, I don't eat oatmeal every day, however I definitely prefer it in my meatloaf and in crisps.

I just baked up an oatmeal/chicken liver something for my doggies. First time I tried it. But they love it. And I can slice off pieces.

Long ago I searched out a recipe for the strawberry rhubarb pie. The thickener was cornstarch. However, now I'd probably use something else unless it was organic cornstarch. Yeah, pie crusts are 'not' my forte.
I wish rhubarb grew wild here. If I ever got it started, it might.

Lindsay Townsend said...

This sounds utterly delicious, Bekki - thanks for sharing! We add oats to our crumble toppings so this sounds very much like the sort of sweet we'll go for!

Bekki Lynn said...

Savanna, that's a great idea. I never thought of adding oats to chicken livers. My husband loves them so I usually just cook them and dole them out.

Bekki Lynn said...

Lindsay, you can use the topping for other fruit dishes. The sauce probably for any tart fruit.

The sauce tastes very much like an icing or glaze.