To me the first indicator that summer is around the corner is when rhubarb is in season. Although you can find rhubarb from as early as mid-spring and throughout the summer, prime season runs from April to June. We grow rhubarb up at the cottage and this simple, yet delicious Rhubarb Crisp is one of the first things I always make. With only six ingredients, this recipe will leave you plenty of time for lounging on the dock and is a wonderful finish to a sunset dinner up at the lake.
Simple Summer Rhubarb Crisp
- 4 cups rhubarb stalks, chopped
- 3/4 cup sugar
- 1 cup brown sugar
- 1 cup oatmeal
- 1 cup all-purpose flour
- 1 cup cold butter, cut into cubes
Preheat oven to 350°.
Chop rhubarb into 1 cm cubes.
In a large mixing bowl, combine chopped rhubarb and sugar until well mixed. Place into a 8" x 8" glass baking dish. The rhubarb and sugar mixture should fill up half of the baking dish.
In a separate large mixing bowl, add the brown sugar, oatmeal, flour and cubed butter. Using your hands or a pastry blender, mix together until you end up with pea sized crumbs. Place on top of the rhubarb mixture in the baking dish.
Place baking dish on a baking sheet (to capture any spill-over) and bake at 350° for 40 minutes or until topping is lightly browned and rhubarb mixture is bubbling.
When buying fresh rhubarb, look for stalks that are firm, crisp and blemish free.
Remember, the leaves of rhubarb are poisonous so only eat the stalks!
You can store rhubarb, unwashed, in the refrigerator for up to one week.