Classic Rhubarb Crisp

Video

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Ingredients/ Instructions

Ingredients

• 3 large ribs rhubarb - diced (about 4 cups)
• 1 cup fresh strawberries - halved
• 1/2 cup white sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• For the topping
• 1/2 cup brown sugar
• 1/2 cup whole wheat or all-purpose flour
• 1/2 cup oatmeal
• 1/4 tsp salt
• dash of cinnamon
• 4 tbsp cold butter - diced
• vanilla ice cream

Instructions

Step 1

Trim off both ends of ribs rhubarb, cut in half, cut each half into 3 strips.
Dice each strip, quarter inch long.

Step 2

Put the diced ribs rhubarb into a bowl, add in 1 cup fresh halved strawberries,
1/2 cup white sugar,
1 tbsp lemon juice,
and 1 tsp lemon zest. Stir well.

Step 3

To make the topping, add
1/2 cup brown sugar,
1/2 cup whole wheat, or all-purpose flour,
1/2 cup oatmeal,
1/4 tsp salt,
dash of cinnamon, and
4 tbsp cold diced butter
into a large bowl. Mix well.

Step 4

Put the strawberries mixture in step 2 into a baking dish,
and Pour over the topping. Then bake that at 375F for 35 minutes.
It will become golden and beautiful.

Step 5

To serve, put some Rhubarb Crisp into a serving bowl, add vanilla ice cream at the top.

Step 6

The sweet, crisp topping taking the edge off the tart, tangy fruit – both benefiting from a creamy scoop of vanilla ice cream – this is a great, old-fashion American dessert.

Comments

• John - Mon 08 Feb 2010 @ 16:54

  While I was making this delicious rhubarb crisp, I had the baseball game on in the background. As I sliced the beautifully colored stalks, I wondered why, in old-school baseball lexicon, a fight between the two teams on the diamond became known as a "rhubarb?" I would be lying if I told you I've spent a lot of time searching for an answer, but a couple times a season I'll hear the broadcaster use the term, and I'll wonder to myself, "why rhubarb?" If you know, please pass it along so I can check this off my list of useless mysteries to solve before I die.

• John - Mon 08 Feb 2010 @ 16:54

  It's on there along with, "where are all the baby pigeons?" and "why doesn't San Francisco have any good radio stations?" If you've never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit – both benefiting from a creamy scoop of vanilla ice cream – this is a great, old-fashion American dessert.

• John - Mon 08 Feb 2010 @ 16:54

  I don't know why such a great ingredient is so under-used, sure the leaves are poisonous, but that doesn't stop us from eating other foods. I think we have a tough time with fruits you can't eat raw. You can’t snap off a rib of rhubarb in the garden and chomp away while watering the roses. Who knows? But, what I do know is if you're looking for a great summery dessert that's supper easy, and a little unusual, you'll want to give this a try. Just make sure you make enough to go around. You don’t want your guests getting into a fight over the last piece. Nothing wrecks a nice relaxing summer meal like a rhubarb rhubarb. Enjoy!