Last updated on April 30th, 2012
YESTERDAY WAS MY FRIEND EWARD’S BIRTHDAY. Because Ed is a foodie, I figured the best gift I could him would be a dinner party featuring some of my favorite recent recipes from A Garden for the House. So last night, guests at the party dove into homemade hummus and ricotta, served with this terrific bread. Next, I brought out a platter of lip-smacking good Duck Breasts Mirepoix. And for the finale, I took advantage of the rhubarb in my garden and made this ridiculously simple, perfectly delicious Rhubarb Crisp:
If you have rhubarb in your garden, or if you can obtain it from the farmers market, you’ll have to try this exquisite crisp. After one bite, my guests and I began to chant “Not too tart! Not too sweet!” Well, we’d been drinking.
Rhubarb Crisp
Ingredients for about 6 servings
The filling:
4 cups rhubarb (about 6 big stalks) diced into 1/2 pieces
1 cup sugar
3 Tbsp. non-gmo cornstach
1/2 tsp cinnamon
The topping:
1 cups oats
1/2 cup butter, diced
1/2 tsp cinnamon
1/2 cup brown sugar
Preheat oven to 375F.
The filling — In a medium bowl, whisk together sugar, cornstach and cinnamon. Add the diced rhubarb, and quickly toss to coat each piece. Pour into an 8×8″ square or round non-stick pan.
The topping — In another bowl, use a fork to blend to oats, cinnamon and brown sugar with the butter; pour over the rhubarb mixture.
Baking — 30-35 minutes at 375F. The crisp is done when it is brown and bubbly.
Serving — Serve with whipped cream, sour cream, or a scoop of vanilla ice cream.
Want pie instead of crisp? Try Joyce Kippen Jacobs’ Custardy Rhubarb Pie.
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Yolanda says
Sounds like a raucous party! Good food, good friends, and Rhubarb Crisp! Can't wait to try this dessert.
Eric says
I love rhubarb crisp! Thanks for this easy recipe that even I can make!
Tammy says
Kevin, I went out to the garden at first light this morning and cut a bunch of fresh rhubarb, came in, made this recipe. It's delicious! You're right when you joke “not too tart, not too sweet.” Some rhubarb crumble and pie recipes are way too sweet for my taste, but this one is just right! Thanks for contributing to both a delicious morning and me going out to the garden in that lovely morning stillness.
Kevin Lee Jacobs says
Tammy – thanks for “taste-testing” this recipe, and letting me know that you enjoyed it.
despina says
this was a perfect meal. My husband and I were there. the crisp had the perfect sweetness to be complemented by ice cream. Bravo
despina and michael
Kevin Lee Jacobs says
Despina & Michael – thanks for being my (unwitting) taste-testers that evening.
KimH says
Me thinks m’honey will love this… Though I hate to say that Im going to have to back the sugar off a bit.. He truly doesnt like it sweet..
Planting 2 more rhubarb roots soon.. They’re big & beautiful… and m’honey shall be thrilled with his table 🙂
sarah says
sounds devine! my rhubarb is just starting to come-up, but as soon as it has grown enough I’ll try it!
Traci says
I made 35 jars of freezer jam yesterday with the Rhubarb I picked. I am going to try your crisp recipe. I like the idea that it is not so sweet it is a shame to completely sugar up the tartness of the Rhubarb. Thank you for sharing.
Dale Gasque says
Hi Traci,
Would you be willing to share your rhubarb freezer jam recipe? Any rhubarb jam I buy is TOO SWEET.
MicronCat says
OK so I was in the grocery store today and they had rhubarb, so I decided to try it to see if I like it enough to plant it. I got 6 big stalks, but they are RED, not green like yours. Are there different kinds?
Kevin Lee Jacobs says
MicronCat – Yes, there are lots of different rhubarb varieties. According to the “rhubarb authorities,” red-stemmed varieties are less productive than green-stemmed types. (Glad I have the green kind.)
But all varieties — green or red — are utterly delicious.
Harleygalnc says
Kevin,
I wanted the crisp but also the custard pie.. So I combined both recipes. I used your Mothers custard recipe and topped it with your crisp recipe,,,
Also I do not care for strawberries so I used blueberries. Turned out great 🙂
I so enjoy your site,,
Thankxxx,
Kevin Lee Jacobs says
Harleygalnc – Experimentation is one of the joys of cooking. So glad your Rhubard-Blueberry-Custard-Crisp worked out so well! I shall tell my mother.
Jackie says
When I take my Rhubarb bags out of freezer to thaw there is so much water in the bag do I drain it all off for half off for how do I use it for a pie or custard