Sunday, July 3, 2011

Rhubarb Crisp

Yesterday, for the first time since moving to Oklahoma, I found rhubarb at the grocery store!  My mom used to make rhubarb crisp when I was a kid; we had some in our garden and we also had some growing wild in the field behind our neighborhood.  When I saw it at the store, I immediately texted my mom and asked her to send me her recipe.  

For those of you who are like the cashier at Crest and have no idea what rhubarb is, this is it:
I actually tried it raw last night - it's extremely sour.  I thought that it would be a lot like eating celery, but the texture is totally different.  Because rhubarb is so sour, most recipes containing rhubarb also call for a lot of sugar. :)

For rhubarb crisp, you will need 6 cups of chopped rhubarb.  You will have to buy 8-10 stalks.  Once it is chopped up, pour it into a shallow 6X10 baking dish.  
(I halved the recipe ... hence the smaller dish)

Then sprinkle 1 Tablespoon of cornstarch and 1 teaspoon of cinnamon over the chopped rhubarb.

In a separate bowl, combine 6 tablespoons of butter, 3/4 of a cup of sugar, 3/4 of a cup of oats, and 3/4 of a cup of flour.  Work together until crumbly.  Pour over the rhubarb. 

Bake at 350 degrees for 40 minutes.  It's really good served with vanilla ice cream!

1 comment:

  1. Girl, rhubarb is my Dad's favorite so I'm super excited for this recipe! Thanks. :)