I adore the punchy color of rhubarb. It’s one of those plants that painters could try to duplicate on their canvases every day and each time, still find new ways of combining all the gorgeous hues that happen on their bright stems. The taste of rhubarb, on the other hand, was something I was a little hesitant about when I was younger. I couldn’t decide if I liked the tartness, although I was completely sold on the crumble topping (but who isn’t). I would plan my bites so there was none-to-much rhubarb without topping. But now as a grown up, I like that tart taste. When I eat the homegrown bits, I could swear I taste sunshine and rain.
This batch of crisp was made with frozen rhubarb. My mom gave me more rhubarb than I thought possible to come from a backyard garden and since I was headed out of town, I chopped it all up and froze it. (I even developed a blister on my finger from the knife there was that much rhubarb!) It was sure great to come home and be able to measure out what I needed without any prep. And I’m going to try really hard to save some of it because having this in the dead of winter will keep my hope alive for another summertime to come.
Just for fun, I scooped it into a little ramekin bowl and topped it with ice cream. I love it so much I think I might try to serve it this way from now on! Isn’t it cute?!
Ingredients
- 3-4 cups chopped rhubarb
- 1 cup sugar
- 3 Tbsp flour
- 1 cup brown sugar
- 1 cup oatmeal
- 1 1/2 cups flour
- 1 cup butter (or less)
Instructions
- Toss the chopped rhubarb, sugar and flour in a bowl. Stir to combine.
- Pour into a 9x13 or 8x11 pan.
- Crumble together the brown sugar, oatmeal, flour and butter.
- Sprinkle the crumbles on top of the rhubarb mix.
- Bake at 350F for 20-25 minutes until golden brown and bubbly.
And I couldn’t help myself. I love empty dish shots. And the mess on this one was too good to pass up.
