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Khandi, I made your Rhubarb Crisp Recipe

15 years ago

I bought about 2 lbs. of rhubarb at our local farmer's market last Sunday and was looking for a dessert I could make. I did a search, and your recipe popped up. So I decided to give it a try. It was easy and oh so good. Even my husband liked it. I wrote about my experience & the small changes I made on my blog. Anyhow, thanks for the recipe. I know I'll be making it often.

Here is a link that might be useful: Please DON'T Pass theSalt!

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Comments (8)

khandi
15 years ago
Glad you liked it!
User
15 years ago
Oh that does look good and I have some rhubarb! Even I can manage a crisp...a pie, nope not going there.
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We both like rhubarb. I like my pie like a purist, no strawberries in my rhubarb pie ;) But I'll also make rhubarb sauce, and while I haven't for a while, rhubarb jam. I'd bought some rhubarb jam at a Farmers Market and DH loved it. It's funny how few really enjoy rhubarb though. DH will ask me to make a rhubarb dessert when we're going some where to share it and I always hesitate. We do have one friend I know who really enjoys it. Another who shudders at the thought and one of DH's sisters refuses to even taste ;) We had a large patch when I was growing up. My sister and I would sneak the sugar bowl outside, cut, dip in sugar and eat rhubarb stalks straight from the garden. Neither one of us can remember why being sneaky. No one cared if we ate sugar. Maybe it just made it more fun - we so seldom did anything naughty. I'm not growing any right now but have friends who share. I always have some in my freezer. Would my deer eat it? I suspect they would. I'm sure at least the fawns would eat it, they will eat absolutely anything while developing their tastes.
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shambo
Original Author
15 years ago
Don't know why I didn't include it in my original post...

Rhubarb Crisp
Khandi from Cooking Forum

1 pound fresh rhubarb, cut into 3/4-inch pieces, about 4 cups
3/4 cup sugar
1Â¼ cups all-purpose flour, divided
1 teaspoon cinnamon
1 cup firmly packed brown sugar
Â½ cup old-fashion rolled oats
Â½ cup unsalted butter, melted but not hot
Vanilla ice cream

Preheat oven to 375 degrees F.

In a large bowl combine rhubarb with sugar, Â¼ cup flour, and cinnamon and transfer into four 4-inch individual baking dishes.

In a bowl, combine remaining 1 cup of flour, brown sugar, rolled oats, and butter, mixing well. Sprinkle over the rhubarb mixture.

Bake for 35 minutes until topping is golden brown and rhubarb is tender. Serve warm with vanilla ice cream.

KHANDI'S NOTE: This makes a lot of topping. You can reduce to 3/4 cup of flour and 3/4 cup of brown sugar.
User
15 years ago
I made it last night for dessert and it was a hit, though my son, who can't eat most fruits, just wants to make the crisp part to eat with ice cream. The crisp does make a good ice cream topping!
Terri_PacNW
15 years ago
LOL Momj47, I can relate..whenever I make a crisp of any "base" lol, my oldest son will have stripped the topping off by morning or finish it off for breakfast..he picks pieces off every time he walks by the kitchen...
dirt_yfingernails
15 years ago
My kids used to love the topping uncooked and named it Wookie. Don't know how they came up with that! You should have seen the look on DH's face when we were first dating, and the kids came up to us and asked me to make Wookie. Priceless!
User
15 years ago
I made it again and substituted almond flour for some of the regular flour, Splenda for the sugar and Splenda brown sugar in the topping. It was a hit, again. It's the kind of recipe that lends itself well to substitutions.
kimberlysc
15 years ago
That looks delicious, what does rhubarb taste like?

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