Rhubarb Crisp

The rhubarb season is quickly coming to an end.  I adore rhubarb, but haven’t made anything with it in ages.  However, on my way to pick up our raw milk, I drove by a green grocer/farmer’s market type place that was advertising rhubarb for $1.99/lb! (In the grocery store, it was $3.69!)

Years ago, I lived next door to an older gentleman who had rhubarb growing in his backyard.  He shared the bounty of his garden with me in exchange for baked goods made from that bounty.  It was a good trade.  With the rhubarb I would make him rhubarb crisp.  It is so simple and so delicious, I decided to do the same with my green grocer purchase.

This is that recipe:

Rhubarb Crisp

1 c. flour
3/4 c. oatmeal
1 c. brown sugar
1 tsp. cinnamon
1/2 c. butter
4 c. diced rhubarb

Sauce:
3/4 c. sugar
2 Tbsp cornstarch
1 c. water
vanilla

To make crust, mix flour, oatmeal, brown sugar, cinnamon, and melted butter until crumbly.  Press 1/2 of the mixture into the bottom of a 9×9 pan.

Cover with chopped rhubarb.

For sauce, in medium saucepan, combine sugar, cornstarch, and water.  Cook until thickened and clear.  Add vanilla.  Pour over rhubarb.  Sprinkle remaining crumbs on top.

Bake @ 350° for 1 hour.  Eat warm or cooled a bit.  Yum!

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10 thoughts on “Rhubarb Crisp”

  1. Hi,
    I’m here from Tasty Tuesday.
    I must admit, I’ve never made anything with Rhubarb. Reading your recipe makes me want to plant a rhubarb plant just like my grandma had….it brings back memories!! I’m sure my family would enjoy your rhubarb recipe!!! Thanks for sharing…

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  2. I make a similar recipe, but add acouple of tablespoons of strawberry jello to the sauce. I have 6 big plants, and have given alot away. Now my strawberries are ripening, so I won’t be using as much rhubarb.

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  3. hi

    This might seem a silly question but… why is your rubarb green? I thought that meant it’s not ripe, is there different types? In Australia rubarb is, univerally I believe, a reddy purple lol.

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    • The outsides are often red, but they are stringy like celery, so I end up peeling that outside off a lot of times. However, most rhubarb around here is definitely green. Must be a different kind?

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  6. I enjoyed your post “At the Well” this morning….look like you are “creating” in the kitchen as well as the backyard! (I personally love the city…hope you are enjoying your home inside the city limits!) :)
    .-= Jennifer´s last blog ..Yard Sale Bargains =-.

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