Rhubarb Crisp

Written By Guest User

This versatile recipe is one of my favorites. It’s so easy to make, and you can replace rhubarb with berries or apples or peaches–whatever is in season and accessible. My rhubarb fills up most of a garden bed, and it’s one of my favorite things to grow and to eat. Both of my grandmothers grew rhubarb, probably because it is easy to maintain and perennial, even in cold Michigan temperatures. Most people think of rhubarb as a co-star to strawberries, and it’s true that their flavors complement each other. But I enjoy rhubarb’s unique herby tartness as a solo artist, and the easy throw-together aspect of this recipe offers a perfect opportunity to try it. 

By Cheri Greenfield

Ingredients

  • 4-5 cups rhubarb*, cut into small pieces

  • ¼ cup sugar

  • 2½  c oats

  • ½ -¾ c sugar

  • ½ c buckwheat flour (or any flour)

  • ½ c ground pecan meal

  • ½ c seeds (I used flax and hemp seeds)

  • Vanilla

  • Cinnamon, to taste

  • Generous pinch of salt

  • ½ c melted butter

  • ~¼ c sliced almonds (or pecans)

  • Sugar 

  • Flaky salt

*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

Chop the rhubarb into small pieces, about ¾” square. Place in a baking dish (I used a 9x9” square pyrex) and sprinkle with about ½ cup sugar. Bake this at 350 for 25-30 minutes, until the rhubarb breaks apart and becomes saucy.

Mix oats, sugar, flour, pecan meal, vanilla, salt, nuts and seeds, and cinnamon. Melt butter and incorporate this into the oat mixture. Sprinkle this on top of the rhubarb and press down with the spoon. Top with a sprinkling of almonds, sugar, and flaky salt, and bake for another 20-25  minutes until the top is golden. 

Serve with a scoop of vanilla ice cream or whipped cream. Bon Appetit!

Guest User
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