Rhubarb Crisp

March 2015 018

Spring is here. In the Northwest, that means new produce is showing up in farmers markets and rhubarb is in season. A few of my clients have served this recently at dinner parties, so I thought it was a good recipe to share with you.  

The recipe can be easily double, tripled, or even quadrupled. If you prefer a thick oat topping (like I do), double the original topping recipe but just make one filling recipe. I look forward to your feedback after trying this delicious and easy dessert.

Rhubarb Crisp
Serves 6
6 tablespoons all-purpose four (gluten-free flour can be substituted)
¼ cup packed brown sugar
¼ cup granulated sugar
¼ teaspoon cinnamon
½ teaspoon nutmeg—I prefer freshly grated
¼ teaspoon salt
5 tablespoons unsalted butter, chilled and cut into ½-inch pieces
½ cup thick-cut oats

Pulse flour, sugars, spices, and salt in a bowl of a food processor. Add butter and pulse 10 times about 4 seconds each. (If you do not own a food processor, you can work in the butter by hand or with a pastry knife.) The mixture will look lumpy. Add the oats and pulse about 4 times — one second each time. Chill the topping while you prepare the filling.

Butter a 9 inch-by-9 inch baking casserole dish.

3 pounds rhubarb, cleaned and chopped into ½-inch widths across the grain.
¼ cup sugar
Zest of one lemon, minced
1½ tablespoons lemon juice

Mix together rhubarb, sugar, zest, and juice.

Pour fruit into the buttered pan. Distribute topping evenly over it.

Bake in a 425 degree oven for 40 minutes or until filling is bubbling and topping is golden.


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