Rhubarb Granola Crisp

annie1992

8 years ago

As I've mentioned in other threads, I'm trying to clean the freezer and pantry, as some items have gotten "lost" and are becoming outdated. My goal is to remove at least one item from the freezer and one from the pantry and use them in that day's meal plan. (Yeah, like I actually have a plan, LOL).

One thing I have a lot of is rhubarb and I'll be having fresh rhubarb in just a couple of months. OK, so rhubarb is the freezer item, what about the pantry?

Look at this, a bag of granola left from Christmas, and I know you know where this is going. Yes indeed, it's going to be Rhubarb Granola Crisp for dessert tonight.

I didn't really follow a recipe, I dumped the rhubarb in a pan, added a cup of sugar because that's how much I use in a deep dish pie, stirred and started cooking. After about 10 minutes of cooking it still seemed too thin, so I added a slurry of cornstarch mixed with a couple of tablespoons of water. The texture was better but it was just too....green. The rhubarb variety I have isn't the pretty fuschia stuff, it's mostly green, which might actually work well for St. Patrick's Day. Not wanting to add red dye for today, I opted for a jar of strawberry freezer jam. Stir that in, let it melt, and it was better.

On to the topping, which was just a cup of granola with 1/4 cup dark brown sugar and 4 tablespoons of cold butter cut in until crumbly. Sprinkle that on top and bake it for half an hour on 350F. Simple, fast, just a few ingredients. And it was pretty darned good too!

Warm crisp just begs for a dollop of whipped cream, I just plopped it on top, I should have made a pretty swirl. Ah well, next time...

OK, gotta go see what's in the freezer for tomorrow!

Annie

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Comments (10)

Islay Corbel
8 years ago
Just looking at that is making my mouth water. Yum.
ci_lantro
8 years ago
Looks so good and easy to make gluten-free, too. A great crisp combination is rhubarb & apples. If you have rhubarb in the freezer and a few apples laying around, it's a good way to use up apples that are starting to go south.
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annie1992
Original Author
8 years ago
last modified: 8 years ago
Islay, I just love rhubarb, I don't know why I don't use it more.

Cilantro, it was gluten free, because I made the granola and thickened the rhubarb filling with cornstarch. That's a great idea about the apples and would probably add a little more "texture" to the filling. Thanks!

Annie
User
8 years ago
Looks good. I love rhubarb but prefer it just stewed! I've tried pies, I've tried cobbler but stewed is best!
ci_lantro
8 years ago
The only way that I had ever eaten rhubarb was my grandmother's stewed rhubarb until my mom made a rhubarb upside down cake. Quite tasty.

Rhubarb wasn't a big thing in Oklahoma when I was growing up so consider myself lucky to have been exposed to it. When I moved to Wisconsin, I discovered that it's a really big deal up here. Almost every yard has a plant growing somewhere. Rhubarb crisp is very popular here.

My favorite is Rhubarb Cake. Best on the second day (more moist) but hard to wait.
annie1992
Original Author
8 years ago
Martha, I also like stewed rhubarb, and I've canned some for quick use, but I have something like 20 pounds in the freezer, and will have more in a couple of months. I gave a big box full to the B&B next door, and still added some to the freezer! Mother loves rhubarb pie and my stepson loves rhubarb-strawberry pie, so I make that regularly too.

Cilantro, I'm going to have to try a rhubarb cake, I haven't done that yet. I did make some rhubarb muffins, and they were good, but didn't cut the rhubarb small enough, so the big chunks were pretty sour and made the muffins fall apart.

Suddenly I'm thinking about a muffin with a dab of stewed rhubarb baked in as filling....

Annie
ci_lantro
8 years ago
Annie, I like this recipe from LindaC.

Rhubarb Cake
Ingredients:
1/2 c Butter
1 1/2 c Sugar, brown
1 Egg; beaten
1 ts Vanilla
1/8 ts Salt
1 c Buttermilk
2 c Flour
1 ts Baking soda
3 c Rhubarb; finely sliced
1/2 c Nuts; chopped
1/3 c Sugar, brown
1/3 c Sugar
1/2 ts Cinnamon
Procedure:
Slice the rhubarb into 1/4" slices. Cream the margarine and 1¼ cups brown sugar; add the egg, vanilla and salt; mix well. Add the buttermilk, flour and soda; mix well. Stir in the rhubarb. Pour the batter into a well-greased "x13" cake pan. Mix together 1/2 cup nuts, 1/3 cup brown sugar, 1/3 cup white sugar and 1/2 teaspoon cinnamon; distribute this mixture evenly over the unbaked cake batter. Bake for about 45 minutes in a 350 degree oven.

***This cake really is much better on the second day so try to plan ahead and resist the urge to cut into it. (Something I'm not very successful with!)
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Anglophilia
8 years ago
I adore rhubarb. I particularly like rhubarb pie in the summer. But this rhubarb compote recipe I found in the NYTimes is an all-time favorite. It's SO easy and SO good!
- ¾ pound rhubarb, cubed (about 3 to 4 cups)
- ¾ cup granulated sugar
- In a saucepan,combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
1. Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.
marcopolo5
8 years ago
I am a fan of stewed rhubarb too. A very old Weight Watcher recipe used 4 cups of cut up rhubarb and a can of flavored sugar free soda. I use root beer and a tespoon of vanilla flavoring. Cream soda works great too. Saves using cups of sugar, if you don 't mind diet soda.
2ManyDiversions
8 years ago
Have had rhubarb once... can't really remember the taste, but annie, your crisp looks so good!

Rhubarb Granola Crisp

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Islay Corbel

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Rhubarb Granola Crisp

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