I grew up eating rhubarb pies and square made by my grandmother. She had two large rhubarb plants growing behind her house and during Spring and early Summer there would always be some sort of tart treat for us waiting when we visited. I don't have a rhubarb plant, but during this time of year it can easily be found at the farmer's market, Whole Foods, or lucky for me, a friend's house.
The classic pairing for rhubarb is strawberry (though if you ask Martha Stewart, she would tell you that she would NEVER pair those two together since their growing seasons are not exactly the same....). I love a strawberry rhubarb pie, but have really fallen in love with the flavor of rhubarb on it's own.
Crisps have also become a staple in my house. If I need to whip up dessert, a crisp is the easiest way to go. No dough to make and you don't have to worry about the way it looks. It is all bubbly and smells fantastic while it's baking. The textures are wonderful too. The creaminess of the cooked rhubarb with the crunchy oat and almond topping is perfect. All you need to finish this off is a nice scoop of good vanilla ice cream or some fresh whipped cream. The perfect Springtime dessert.
2 lbs rhubarb- cut into 1/2- 1 inch pieces (no need to be exact here. Just try and cut them all the same size) 1-1/4 cups granulated sugar 1/4 cup all-purpose flour
for the topping: 1-1/4 cups all-purpose flour 1 cup rolled oats 3/4 cup light-brown sugar 1/2 cup slivered blanched almonds 1/2 teaspoon ground cinnamon 1/2 cup (1 stick) unsalted butter, melted
Preheat oven to 375
For the filling, combine rhubarb, sugar, and flour in an 3-quart baking dish. Let macerate (the reaction between the sugar and the rhubarb will make the rhubarb start letting out its juice) for 15 to 20 minutes.
For the topping, combine flour, oats, sugar, almonds, cinnamon, and butter in a large bowl. Work dry ingredients with fingers until all butter is absorbed.
Spread topping over rhubarb. Bake crisp until top is golden brown and filling is bubbling, about 45 minutes.
I am a food obsessed mother and wife. Nothing makes me happier than talking about, reading about, growing, cooking and eating GOOD food, either by myself or with others (including my 4 year old food obsessed son, and my 8 month old daughter who is already a foodie). I started this blog to be able to share kitchen and grocery shopping tips, recipes and photos of what is going on in my kitchen. I hope it inspires you to enjoy good food!