Look for rhubarb stalks that are firm and crisp, as brightly hued as you can find, and blemish free. Rhubarb is often sold with leaves intact because this helps prolong freshness, but only the stalks of rhubarb are edible. This crisp can be prepared either in six 8-ounce ramekins for individual serving, or in a 2 1/2-quart shallow casserole.
- Servings: 6
Source: Martha Stewart Living, June 1999
- 12 tablespoons chilled (1 1/2 sticks) unsalted butter, cut into small pieces, plus more for ramekins
- 1 cup plus 1 1/2 tablespoons all-purpose flour
- 1/2 cup packed dark-brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup old-fashioned rolled oats
- 2 pounds (6 large stalks) rhubarb, cut into 1/2-inch pieces (6 cups)
- 1 teaspoon grated orange zest
- Juice of 1 orange
- 1 vanilla bean, split and scraped
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
Preheat oven to 375 degrees. Butter six 8-ounce ramekins (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside.
In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 40 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm.