Rhubarb Crisp
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Everyday Food, May/June 2003
- Prep Time 15 minutes
- Total Time 50 minutes
- Yield Serves 12
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Ingredients
- 2 pounds rhubarb, sliced crosswise 3/4 inch thick
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 1/2 cup packed light-brown sugar
- 1 cup rolled oats
- 1/2 teaspoon ground cinnamon
- Vanilla ice cream, for serving (optional)
Directions
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Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.
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In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.
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Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.
Extremely simple and great with minor variations (seasonal or situational). My purchases from the farmer's market left me with closer to 1+ lb of rhubarb so I just adjusted the sugar and flour a bit and kept the crisp amounts the same as it left us with extra spoons of crisp topping. Also cut the baking time by almost 10 minutes, although I cut the rhubarb closer to 1/4".
Easy to make and so, so yummy=)
Easy to make and so, so yummy=)
Delicious! My husband's favorite. He loves anything rhubarb.
This recipe is very similar to one that I used in my Home Ec. classes for years. If strapped for time it can be microwaved on high; uncovered for about 12 minutes.
To guarentee crispness, start in the microwave and finish in the oven.
This sounds a lot easier than one published several years ago in Martha Stewart where the crisps were baked in individual ramekins. Can't wait to try it.