My parents have a giant rhubarb plant and my mom has always made pie with it. I never ate the pie, and thought I hated rhubarb. Then one day, but back when I was still living at home, she found a recipe in Taste of Home for Rhubarb Crisp and I found out that rhubarb is actually totally delicious!
The great thing about rhubarb is you can cut it up when it is fresh and put it in the freezer so you can enjoy this dessert any time of the year.
I may or may not smuggle rhubarb in my suitcase every time I fly back from visiting my parents. It’s so worth it!
…also, serving it with vanilla ice cream or whipping cream is paramount!
- 1½ cups flour
- 1½ cups old fashioned oatmeal, quick works fine too
- 1 cup packed brown sugar
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup cold butter or margarine
- 3 cups sliced fresh or frozen rhubarb
- 1¼ cups cold water, divided (if using fresh rhubarb you will only need 1 cup of water)
- 1½ cups granulated white sugar
- 3 tbsp corn starch
- 1 tsp vanilla
- red food coloring, if desired
- Preheat oven to 350 degrees.
- In a large mixing bowl combine, flour, oats, brown sugar, baking soda, and salt.
- Cut in the butter (or squeeze it in with your hand) until mixture comes together and it crumbly.
- Press 3 cups of mixture into an ungreased 9x13 pan. Set aside.
- If rhubarb is frozen soak it in 1 cup of cold water for 3 minutes and then drain. If rhubarb is fresh skip this step.
- In a sauce pan combine, sugar, corn starch and remaining water (1/4 c if using frozen rhubarb that you soaked and drained and 1 cup of water if you are using fresh rhubarb.)
- Add rhubarb, vanilla and food coloring to sugar mixture and bring to a boil. Cook and stir for approx. 5 minutes or until mixture thickens.
- Spoon rhubarb filling over crumb crust and sprinkle remaining crumb mixture on top of filling.
- Bake at 350 for 23-24 minutes or until golden brown. Serve with ice cream if desired.
Keep it Real!!!