Rhubarb Crisp

Rhubarb Crisp

Committee meeting working lunch, 5/3/12

Community meeting training dinner, 5/7/12

Adapted from The Minimalist

Crisps are a very easy dessert to make with any fruit* that’s available. If it’s not rhubarb season, you can substitute whatever is fresh in season, or you can use frozen fruit.

  • 2 ½ to 3 pounds rhubarb, chopped into about 1-inch pieces (5-6 cups)*
  • ¼ cup white sugar
  • 1 tablespoon lemon or orange juice (take the zest off before you juice!)
  • 1 teaspoon lemon or orange zest (grated peel)
  • 6 tablespoons butter, melted, plus a little extra for greasing pan
  • ¾ cup brown sugar
  • ½ cup flour
  • ½ cup rolled or quick-cooking oats (do not use instant oatmeal)
  • ½ cup chopped nuts, any variety
  • ½ teaspoon cinnamon, to taste
  • pinch salt

Preheat oven to 375. Lightly butter a 8” x 8” or 9” x 9” baking pan.

In a large bowl, combine rhubarb, white sugar, and lemon or orange juice and zest. Stir to evenly coat the rhubarb with sugar, then pour into prepared baking pan.

In a smaller bowl, combine the melted butter, brown sugar, flour, oats, nuts, cinnamon, and salt. Mix together thoroughly, then sprinkle this topping over the rhubarb in the pan.

Bake for 40-50 minutes, until the topping is browned and the rhubarb is bubbling. Serve warm.

Serves 8.

*Technically, rhubarb is a vegetable. But we all use it like fruit. And it’s easy to grow (read: nearly impossible to kill) in your garden.


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