You may visit Beth Fish Reads for more recipes.The rhubarb is ready for picking, and I've already made one dessert. This recipe comes from the June 2009 Country Living Magazine. It's a really delicious rhubarb dish. You could substitute strawberries for some of the rhubarb if you want, though I didn't, and it was still very sweet.
Rhubarb Crisp
5 cups rhubarb, chopped into 1/2 inch pieces
2/3 cup flour
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon cinnamon
Zest of 1 large orange
10 tablespoons cold unsalted butter, cut into pieces
1 cup old-fashioned oats
Preheat oven to 350º F.
Evenly divide rhubarb among eight 1-cup ramekins.
Combine flour, sugars, cinnamon, and orange zest in a large bowl.
Cut in butter using a pastry blender or your fingers until mixture resembles coarse meal.
Toss in oats and crumble topping over rhubarb.
Bake until topping is browned and filling is bubbling, 40-50 minutes.
My notes:
I didn't have ramekins so used a 9x13 pan which was greased with cooking spray.
I used Sugar In The Raw only.
I didn't have an orange, so used a lemon (and it gave a really nice taste!)
My butter was salted, and I used two knives to cut it in.
This is a perfect fruit dessert for a spring day. I'm sure whipped cream or vanilla ice cream would have been a nice addition, but honestly it was great all on its own. If you want more ideas for using rhubarb, you may click on the Recipes tab under the blog header photo, and then Fruit Desserts.
2/3 cup flour
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon cinnamon
Zest of 1 large orange
10 tablespoons cold unsalted butter, cut into pieces
1 cup old-fashioned oats
Preheat oven to 350º F.
Evenly divide rhubarb among eight 1-cup ramekins.
Combine flour, sugars, cinnamon, and orange zest in a large bowl.
Cut in butter using a pastry blender or your fingers until mixture resembles coarse meal.
Toss in oats and crumble topping over rhubarb.
Bake until topping is browned and filling is bubbling, 40-50 minutes.
My notes:
I didn't have ramekins so used a 9x13 pan which was greased with cooking spray.
I used Sugar In The Raw only.
I didn't have an orange, so used a lemon (and it gave a really nice taste!)
My butter was salted, and I used two knives to cut it in.
This is a perfect fruit dessert for a spring day. I'm sure whipped cream or vanilla ice cream would have been a nice addition, but honestly it was great all on its own. If you want more ideas for using rhubarb, you may click on the Recipes tab under the blog header photo, and then Fruit Desserts.
My husband would love this! He's a fan of rhubarb, but all I ever make is the occasional strawberry-rhubarb pie. I'm sure there will be fresh rhubarb at the farmers market this week.
ReplyDeleteHmmm, I wonder if Dave would like this. He usually eats rhubarb raw with salt. I've got to do something with it; can't stand to let it go to waste.
ReplyDeleteRhubarb is all over the farmer's market this week. Great time for this recipe. Thanks!
ReplyDeleteNan, what a gorgeous picture you have on your header. Love it!
ReplyDeleteRhubarb - hmmm...my grandmother used to make stewed rhubarb and my mother would make us eat it when we visited. I must say that I don't have pleasant memories of it and therefore, no rhubarb cooking for me. Your recipe looks good though and I bet I could substitute another fruit - peaches maybe?
Can I just say ditto to everything Kay just said? My childhood experience with rhubarb turned me off it for life, which you'd think I should be able to overcome.
ReplyDeleteAnd I agree your header picture is so beautiful. I had my face very close to my computer, just starring at it.
JoAnn, as I mentioned, there a quite a few rhubarb recipes under Fruit Dessert. I'm a big fan.
ReplyDeleteBarbara, I ate it raw as a kid, but now I like it with butter and sugar. :<)
Col, hope you like it! Thanks for coming by.
Kay, stewed rhubarb is a whole other thing - stringy and yucky! You might try one of my baked rhubarb recipes, and add some strawbs, and I'll just bet you'll forget all about that childhood experience!
Margot, ditto what I wrote to Kay. I'm not kidding - these desserts are so excellent! And thank you both for the compliment on the header photo. All the blossoms are so gorgeous this time of year.
Thanks for the inspiration. I have a bag of fresh rhubarb in my refrigerater just waiting for this recipe.
ReplyDeleteI have wonderful memories of my grandmother's rhubarb pies but I'm not the crust maker she was so this one is perfect for me.
Peaceful reader, this couldn't be easier. And as I said there are a whole bunch of rhubarb recipes in my letters. Great stuff!
ReplyDeleteI've made apple or peach crisp but never rhubarb crisp. We kinda like rhubarb though, so...
ReplyDeleteHere's my WC
yum! My neighbor offered me some of her abundant crop of rhubarb; I may try this crisp recipe - thanks!
ReplyDeleteMy memories don't match Kay's - my Gram made stewed rhubarb and it was delicious! She must have used a lot of sugar, making it almost like an applesauce, but with a BITE!
Faith, I have a lot of different rhubarb recipes here on the blog. Every one of them is good. Some have strawberries in them, and another has blueberries.
ReplyDeleteDawn, abundant is right! I just froze 9 cups and hardly made a dent in the plant, and I have 4 plants! Great food. Maybe you and Kay can compare those stewed dishes. :<)
Sounds and looks lovely! My mum's rhubarb has already been made into pies and chutneys - the latter of which I am going to try tomorrow with a piece of turkey steak.
ReplyDeleteI read your post, then went and checked and I have a huge crop of rhubarb ready for me. I'd better get going on it. I used to eat it straight from the garden as a little girl. My mom would give each of us a glass of sugar and we'd dip and eat for what seemed like hours.
ReplyDeleteMy grandmother made rhubarb crisp, just about like this. She made it in a pie pan.
ReplyDeleteInstead of me trying this recipe, could u just mail some our way? It sounds awesome.
ReplyDeleteI like rhubarb crisp but every time I think of rhubarb my mouth waters and I visit my memories of a kid behind my Grandpa's barn eating it with my cousins!! We loved the sour taste!!
ReplyDeleteMmmmm... This looks wonderful. I love your header photo too! Yae for spring.
ReplyDeleteI remember picking rhubarb as a child at my cousin's house in Wales. I wonder if I can grow it in Texas. Recipe looks delicious. (Love the picture)
ReplyDeleteAnn
Librarian, do you eat the pies fresh or does she freeze some of them? I've frozen a few cups of chopped rhubarb for winter desserts.
ReplyDeleteHeather, I've never heard of that - what a fantastic idea!
Joy, such a great taste - no matter the pan. :<)
Diane, better still, why not drive up? :<)
Staci, I still like that taste, but it isn't bad with sugar and butter either. :<)
Kay, there are apple blossoms all over this place. So very beautiful.
Ann, check this out!
http://www.texasgardener.com/pastissues/
julaug03/rhubarb.html
oh, that looks so good!
ReplyDeleteAnd it tastes even better than it looks, Diann!
ReplyDeleteNan, I got all inspired when I saw your post and bought several stalks of rhubarb at the grocery store yesterday. I made a rhubarb/strawberry kind of coffee cake, the recipe which has been a family tradition for years, and then made a rhubarb/strawberry sauce to put over my Greek yogurt tomorrow. I can hardly wait for breakfast, and all this because you reminded me of the joys of rhubarb. xo
ReplyDeleteLove your header, as always.
This looks really good. I just made my first Creamy Rhubarb Pie (Easy as Pie Cookbook)of the season and it was delicious. I also saw a stunning 'flower' arrangement made with rhubarb's flowering stalks at a friend's house. I am going to still that idea as well as your recipe.
ReplyDeleteBellezza, I'd like the recipe, please!
ReplyDeleteCommonweeder, I'd like your recipe too! Interesting about flower arrangement. I cut mine down as soon as they appear. :<)
Thanks for this Nan!!! I love rhubarb and will definitely be trying this out.
ReplyDeleteOh, this looks great! I am planning to make some rhubarb jam (jelly) but had no other ideas as yet. Another post on your blog that I will bookmark! :-)
ReplyDeleteLooks yummy!
ReplyDeleteAn anglo in quebec, it's great stuff, isn't it?!
ReplyDeleteLeeswannes, there are a lot more recipes on the blog if you want to try them.
Road Rambler, it is!
I adore rhubarb so this would be a hit. I like the idea of making it all in one pan -- how easy is that?
ReplyDeleteLooks so good! I've been seeing so many rhubarb recipes lately, I must try it. Had it only once and so tart, I think I would love it in a crisp. Everything is great in a crisp :)
ReplyDeleteBeth, it is so good, and I see there's another recipe this week! Yay!
ReplyDeleteCarole, yeah that sugar and butter really make the rhubarb tasty!
ReplyDelete