My rhubarb is starting to peek through the dirt, and it won't be long now until the tender stalks are ready for harvest. Besides munching on them as I walk around our yard, surveying the rest of spring's new arrivals, I like to bake rhubarb in this super quick dessert. If you can't find fresh rhubarb in the store, frozen rhubarb will also work and comes pre-sliced (bonus!). Serves 4-6.
3 cups of chopped rhubarb
1/2 cup of sugar
1/3 cup all-purpose flour
1/2 stick of unsalted butter, chopped into smaller pieces
1/4 cup of brown sugar
1/2 cup of quick cooking oats
pinch of cinnamon
Preheat oven to 400 degrees. First, toss the chopped rhubarb with the 1/2 cup of sugar, pour it into a 9 x 9 inch baking pan. Next, mix all of the other ingredients together. Use your hands and make sure the butter melts into the dry ingredients so it forms a crumble. Evenly distribute the crumble onto the top of the rhubarb mixture and place in the oven for 40 minutes. It should be bubbly and golden when done.
Serve with ice cream, or whipped cream, or put the crisp in a bowl and pour a little half & half over the top.
Do you have any rhubarb recipes? Please share!