It’s the season!
I adore rhubarb and right now it is in season! This rhubarb crisp recipe is perfect for an easy Memorial Day Dessert, so you can still relax. Because the recipe has all the specific ingredients I was craving, namely oats and pecans, along with the simplicity in preparation, I vote this as a winner anytime fresh rhubarb is available.
Heck, I think you could even use frozen rhubarb as rhubarb does freeze well. And typically, “crisp” recipes are certainly easier than a pie or a biscuit topping and this one is even super easy because you melt the butter and combine everything with your hands.
I made this as a surprise dessert to take over to Margaret and Wayne’s house for our first pandemic dinner out. We had all been very careful, only going out to buy food while fully gloved and masked. We hadn’t seen anyone else in the last 2 weeks. And we were all feeling great and healthy.
I was asked to bring an appetizer and I had some good store-bought hummus, chopped up some veggies and completed that request.
But now I had this gorgeous, freshly picked rhubarb from my farmer friend, Ethel, and I felt I must put this to work as I thought I remembered that Margaret loved rhubarb and sure enough I was right!
I was running late however with the crisp still in the oven. I texted over the facts, not telling them why I was late, and Wayne said OK. I then asked if they had vanilla ice cream.
Wayne texted back that they already had a dessert.
I sighed, but ignored him and brought my own vanilla ice cream. (That’s what friends are for, right?)
When I arrived with the still very, very warm crisp, it was greeted with wide smiles and Margaret said, “Don’t you ever listen to my husband if he says we have dessert and you have this in the oven!”
I was glad I didn’t.
You will be glad too when you make this Rhubarb Crisp yourself this weekend! Serve with ice cream and LOVE and sit back and enjoy the compliments!
My apologies – in my rush to get Margaret and Wayne’s, I neglected to take a picture of the finished crisp. Next time!!
RHUBARB CRISP – serves 6
For the filling:
4 1/2 cups sliced rhubarb (about 6 stalks) – ½” pieces
1 tbsp. lemon juice
1/4 cup granulated sugar
1/4 cup packed brown sugar
For the crisp topping:
6 Tbsp. melted butter
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup finely chopped pecans
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 tsp. French Grey salt or Kosher salt
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
Grated fresh nutmeg
Use the best quality of vanilla ice cream.
Preheat oven to 400°F. In a 10” cast-iron skillet or in a square baking dish, toss rhubarb with filling ingredients until evenly incorporated.
In a large bowl, whisk together flour, oats, pecans, brown sugar, salt, cinnamon, and ginger. Grate the fresh nutmeg evenly all over. Use your hands to incorporate melted butter into flour mixture until mixture has pea-sized clumps.
Scatter topping over rhubarb mixture and bake until rhubarb is bubbling and topping is golden, about 30 minutes.
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