For sweet treat night our family was craving something rhubarb. I looked and looked for a rhubarb recipe that didn't include strawberries or other scary ingredients. Although our initial thought was to make pie, the crisp worked much better after soccer on a Friday night. I made some very small changes to following recipe, which I found on Kitchen Simplicity. It was absolutely delicious. Everyone has already asked for me to make it again this week!
- 4 cups chopped fresh or frozen (thawed) rhubarb
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
- Place rhubarb in an 8×8 pan or divide between 6 ramekins.
- Mix together sugar and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.
Crisp Toppingadapted from Fresh with Anna Olson
- 1/2 cup flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar, packed
- 1 teaspoon cinnamon
- pinch salt
- 1/2 cup chopped walnuts
- 5 tablespoons butter, melted
- Mix together flour, oats, sugar, cinnamon, salt and walnuts. Stir in melted butter until even distributed. Crumble over filling.
- Bake at 350ºF for 45 min or until rhubarb is cooked through and filling is bubbly.
Makes enough for an 8×8 inch square (9 inch round) baking pan or 6 ramekins.
To Make Crisp Topping Ahead
- Mix together flour, oats, sugar, cinnamon, salt and nuts.
- Store in an airtight container or plastic bag. (If you’re worried about the nuts going rancid before use, you can store the mixture in the freezer)
- To use: Mix in melted butter and crumble over top of fruit.