Rhubarb Crisp with a crumble topping made with oats, brown sugar and butter. Ready to fall in lust?
You’ve gotta love an edible plant that comes up year after year no matter how much attention you do or don’t give it.
Rhubarb. It’s the gift that keeps on giving.
And giving and giving and giving and giving and giving and giving and giving and giving and giving and giving and giving and giving. And if you look at it with even half a smile … it jumps right up in your lap and gives some more. It’s the Golden Retriever of the vegetable world.
I’m not certain, but I’m pretty sure there’s nothing you could do to discourage Rhubarb. It’s the first to pop up in the garden, the last to go away and pretty much puts up with every kind of neglect you can throw at it.
And prolific. Wow. It never ends. It’s like those stupid orchids you bring home from Costco or Ikea that live for months on end and you wish would die already.
So, what better way to deal with a mass of anything you don’t need than to give it away? So it appears you’re the generous one by giving it away, when in truth … the real gift is getting rid of this massive, neverending plant.
My favourite thing to do with Rhubarb is make a Rhubarb Crisp. Otherwise known as a Rhubarb Crumble. Otherwise known as the easiest dessert on earth, unless you consider sucking on an ice cube to be dessert. ‘Cause that’s pretty easy too.
What follows is my recipe for Rhubarb Crisp. I make it several times in the spring, then I get sick of it. Once I get “crisp sick”, … I’ll start gifting it. ‘Cause I’m kind and generous and I have a shitload of rhubarb. Only I probably won’t say that on the card.
If you plan on giving the gift of Rhubarb Crisp just pack the dry ingredients into mason jars and attach a tag or two with the instructions.
One jar for the filling and one for the crumble topping.
- 4 Cups Rhubarb cut into 1 inch lengths
- 1 cup Sugar
- 1/4 cup Flour all purpose
- 1/2 tsp. Cinnamon
- 1/2 cup Water
- 1 cup Flour all purpose
- 1/2 cup Quick-cooking Rolled Oats
- 1 cup Brown Sugar packed
- 1/2 cup Butter melted
- Heat oven to 375°F.
- Butter a square 8x8x2 baking dish.
Combine rhubarb, sugar, 1/4 cup flour, and cinnamon in prepared baking dish.
Pour water over all of it.
Combine 1 cup flour, rolled oats, brown sugar and butter. Mix with fork.
- Sprinkle topping over rhubarb mixturte. Bake 35 minutes.
- Serve warm with cream.