How to Make Rhubarb Crisp

Rhubarb is a vegetable, but is most often used like a fruit in pies, crisps and sauces.

Rhubarb crisp combines contrasting sweet and tart flavors and smooth and crunchy textures into a delicious dessert. This dessert is easy to make and most often enjoyed in the spring when fresh rhubarb is in season. Rhubarb crisp can be topped with ice cream or whipped cream. Some rhubarb crisp recipes combine rhubarb and strawberry, as the two flavors work well together and rhubarb and strawberry are usually harvested around the same time.

Things You'll Need

• 6 cups fresh rhubarb, trimmed and cut into 3/4 inch pieces, tough strings removed
• 1 cup sugar
• 3/4 cup flour
• 1 stick cold, unsalted butter, cut into pieces
• 1/2 cup packed brown sugar
• 1 cup old-fashioned oats
• 1/2 tsp. cinnamon
• 9-by-13 inch baking dish
• Mixing bowl
• Pastry blender (optional)

Instructions

1. Preheat the oven to 400 degrees.

2. Combine rhubarb, sugar and 1/4 cup flour in a baking dish.

3. Place the remaining 1/2 cup flour in a mixing bowl. Cut in butter with a pastry blender or your fingers. Add brown sugar, oats and cinnamon and continue to mix with your fingers or a pastry blender. The mixture will be crumbly.

4. Sprinkle the oat mixture over the rhubarb mixture.

5. Bake 35 to 45 minutes, or until topping is golden and rhubarb is tender.

Tips & Warnings

• Top warm crisp with vanilla ice cream before serving.

• Do not eat rhubarb leaves as they contain toxins.

References

• Fruits & Veggies Matter: Vegetable of the Month: Rhubarb
• Martha Stewart.com: Rhubarb Crisp