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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Rhubarb Crisp for an Easy Memorial Day Dessert

May 23, 2020 by Mary 8 Comments

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.

Surprise!!

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

For serving:

Use the best quality of vanilla ice cream.

Directions:

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.

Rhubarb Crisp ready to go into the oven!

Easy peasy!

Filed Under: Desserts, Tea time Tagged With: dessert, Memorial Day desserts, rhubarb, rhubarb crisp, springtime desserts

Rhubarb Sauce with (optional) Bing Cherries

September 9, 2019 by Mary 6 Comments

I know I haven’t been as attentive as promised, it’s just so hard with Steve being gone and I’m sorry. However, this Rhubarb Sauce with (Optional) Bing Cherries is super delicious, easy to make, and very versatile, so I wanted to share.

You can use it in either a sweet or savory position – great on grilled salmon, chicken, or pork, AND great in yogurt or on top of ice cream. Totally yummy, all ways.

Adding the cherries is extra work – to pit and halve them. It’s optional as you don’t really need them but I thought they added a nice full-bodied contrast to the texture of the sauce. And the cherries are nice in either the savory or sweet rendering. I called my good friend, Tiziana, in Italy and chatted for nearly an hour while I pitted and halved cherries and it was a great time for us to catch up on the news on everyone! Put your phone on speaker mode and you’re all set! SWEET!!

Hope all is good in all of your worlds.

Here’s the recipe for the Rhubarb Sauce With (Optional) Bing Cherries. Do make it, it’s so easy, and enjoy! Hurry, before the rhubarb and cherries are out of season.

Rhubarb Sauce with Bing Cherries Ingredients.
Rhubarb Sauce with Bing Cherries Ingredients
Rhubarb Sauce with (optional) Bing Cherries – cooking in the pan.
Rhubarb Sauce with (optional) Bing Cherries – cooking in the pan.

RHUBARB SAUCE WITH (OPTIONAL) BING CHERRIES – serves 6 – 8

1 lb. fresh rhubarb, washed, cleaned and cut into 1” pieces
1 ½ cups pitted and halved Washington Sweet or Bing cherries
¾ cup of water
¼ tsp. ground allspice
1 bay leaf
1” piece of fresh ginger, finely minced
1 stick of cinnamon
1 star anise
5 Tbs. sugar
Salt to taste – just a little
1 Tbs. unsalted butter

Combine all ingredients, except for the salt and butter, in a saucepan and simmer until all the rhubarb is broken down. The cherries will not break down and that is what gives you the different texture, which is nice. This will take 30 – 45 minutes or so. Stir often while cooking this.

Once the rhubarb is all broken down and you have a nice marmalade texture, remove from heat, add a little salt to taste and swirl in the butter until melted. Remove the bay leaf, cinnamon stick, and start anise.

Serve as a puddle on the plate for grilled salmon, sautéed pork chops, or grilled chicken thighs, and then top each item with a little sauce. This is also great stirred into yogurt or on top of ice cream. Only serve with LOVE!

ENJOY! Delizioso!!

Rhubarb Sauce in Pan With Spatula.
Finished Sauce – Luscious and Yummy!!!

Filed Under: Breakfast, Dinner, Sauces Tagged With: bing cherries, rhubarb, Sauce, Savory Sauces, Sweet Sauces

Best Strawberry and Rhubarb Crisp to make now!

August 28, 2016 by Mary 15 Comments

Strawberry and Rhubarb Crisp just out of the oven

Just out of the oven!

While rhubarb is still fresh and plentiful, and the strawberries are plump and sweet, make this strawberry and rhubarb crisp, serve it warm with some cool vanilla ice cream and watch your guests ask for seconds. Seriously. This happens a lot!

This original recipe calls for all rhubarb and is from the first Union Square Cafe cookbook. I, however, prefer the addition of strawberries. You decide.

So our oldest son is getting married in just two weeks!! I can’t believe it! I can’t believe that I’m old enough to have a child getting married. This is the one who lives in Brooklyn. He and his fiancée bought a townhouse together last October and have been renovating it ever since. They are doing an amazing job of transforming this house. It’s been a ton of work and so exciting to see.

Their wedding will be a very private affair at City Hall with just the immediate family and four very close friends. We will be only 14 people at the ceremony on Friday, have dinner together and then a bar party for everyone afterwards. On Saturday, they are having a party for about 75 people at their house and instead of having a wedding cake, they have asked for family and close friends to bring a dessert. I plan on bringing two double recipes of this! Aunt Ginny from her side has wholeheartedly approved via email. I trust that there are other rhubarb lovers out there too!

The rest of the party will be catered. What kind of food? I have no idea and I am staying out of this one. I do know he’s putting in a dance floor in the backyard and they love to dance! So it should be great fun!!

Strawberry and Rhubarb Crisp - raw fruit

 

Strawberry and Rhubarb Crisp-ready to go into the oven.

Ready to go into the oven!

STRAWBERRY AND RHUBARB CRISP  – serves 6 – 8

TOPPING:
3/4 cup flour
1/3 cup brown sugar
1 1/4 tablespoons sugar
1/4 teaspoon cinnamon
5 1/3 tablespoons unsalted butter, softened
1/2 cup toasted walnuts

FILLING:
1 pound rhubarb, cut into 1/2-inch pieces
1 lb. strawberries, hulled and cut in half, if big
3 tablespoons unbleached flour
3/4 cup sugar

Vanilla bean ice cream for serving

Preheat oven to 400 degrees.

In a bowl, combine the first 4 ingredients.  Work in the butter until the mixture is crumbly.  Add the toasted walnut pieces.

In a 8” x 8”, 2 quart square ovenproof serving dish, toss the rhubarb and strawberries with the 3/4 cup sugar and the 3 tablespoons flour, to coat evenly.  Scatter the crisp topping evenly over the surface of the fruit.  Bake for 35 minutes, or until the rhubarb bubbles at the sides and the topping is crisp and brown. 

Serve warm, with LOVE, topped with vanilla bean ice cream or a drizzle of heavy cream.

Filed Under: Desserts Tagged With: crisps, rhubarb, strawberries, strawberry and rhubarb crisp

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Mary Frances

Mary Frances

Spread love through cooking.

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