Rhubarb crisp is the perfect combination of sweet and tart. The inside is stuffed with juicy sweetened rhubarb. Top the fruit with crunchy oats and brown sugar crumble. Serve warm with a scoop of vanilla ice-cream. Now that is my idea of a spring-time dessert.
What is Rhubarb.
Rhubarb is a vegetable! That’s right, a vegetable. Rhubarb is often mistakenly labeled a fruit because it is juicy and used most often in desserts like rhubarb crisp, rhubarb pie, and rhubarb sauce. But, it is a vegetable and not a fruit.
The season for rhubarb is from late April to early June. The rhubarb stalk is very tart, and the only part of the plant that is edible. The leaves are not edible as they contain a poisonous substance, oxalic acid. Be sure you remove all of the leaves and discard them in the compost pile. Rhubarb is available in season at most grocery stores.
How do I make Rhubarb Crisp?
I Love the rhubarb/strawberry combination. I was planning to make a rhubarb/strawberry crisp. However, the store was out of strawberries. It is too early for strawberries from my berry patch. What to do? Hmmm. I love apple crisp and had a couple of apples that needed to be used up. I diced them up and was delighted with the taste and texture of the crisp after it was baked. The apples are slightly firm and compliment the tartness of the rhubarb. I am using apples again with rhubarb.
The crisp is very easy to make. Mix together the rhubarb, apples, sugar, and a thickener. I use instant tapioca. You can also use cornstarch or flour. Mix together the rolled oats, brown sugar, flour, and melted butter to make the “crisp” topping. Bake and serve warm with vanilla ice-cream. The crisp is good enough to eat without the ice-cream. However, the sweet, creamy ice-cream is such a delicious contrast to the tartness of the crisp. YUM!!!
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- 3 cups rhubarb cut 1-inch pieces (360 g)
- 3 cups apples peeled and diced 1/2 inch pieces (360 g)
- 1 cup sugar (200g)
- 4 tbsp instant tapioca (42 g)
- 1 cup rolled oats old-fashioned (99 g)
- ½ cup brown sugar packed (106 g)
- ½ cup butter melted (113 g)
- 1 tsp cinnamon
- 3/4 cup all-purpose flour (90g)
- Preheat oven to 350°F
- Mix together the rhubarb, apples, sugar and instant tapioca
- Put the fruit mixture in an oval or square 9 X 9-inch baking pan
- Mix together the rolled oats, brown sugar, cinnamon and flour.
- Melt the butter and add to the oats mixture. Stir until the dry ingredients are all moistened.
- Add topping to the fruit. Bake 350°F for 45 minutes.
- Serve warm with some vanilla icecream.