Pick up some rhubarb at the Farmers Market and enjoy a warm summer night out on the porch with a bowl of Rhubarb Crisp and ice cream.
Guys, I went to the Omaha Zoo yesterday, yes, on a crazy busy Saturday, and it was a zoo! I’m used to going during the middle of the day during the school year when no one else is there and we practically have the whole place to ourselves so this was a new experience. Luckily we got there early enough to get a good parking spot… but I failed to pay close attention to what lane I parked in, ya know, because I’m so used to the parking lot being fairly empty, and I lost my car! I was going up and down the area of the parking lot that I thought I parked in for 10 minutes. I kept pushing the lock button on my key but I was either too far away or it was just too quiet. I started to panic a bit and called my husband who couldn’t do anything for me but it just feels better to vent and share my stress. Luckily after hanging up with him I turned down the next row and finally spotted the car. Eureka! Well, I got in my fair share of exercise with all the walking so I think I deserve a big ole plate of warm Rhubarb Crisp, a la mode!
I’ve learned to like pies, but I’ve always loved crisps. It’s easier to make and the crispy texture and the sweetness of the crust reminds me of a cookie… which is probably why I like it so much. And it just is a nice contrast to the tender fruit… or in this case, vegetable.
Rhubarb is actually kind of a weird plant. The leaves are poisonous to eat so you just eat the stalk which has a very similar look/structure to celery.
Rhubarb is sour tasting, forcing you to mix it with sugar and make a pie or crisp and then it becomes delicious and fruity tasting, especially if you add a little orange zest. That’s my mom’s trick to making it taste like there are strawberries in there without actually adding strawberries.
Back to the crispy part of the Crisp. Oh my, the dough for this is absolutely addicting! Plus it’s egg free so you have no excuse not to eat some… except, if you start it’s super hard to stop and then you will find yourself at the bottom of the bowl before you put the top crust on. If you’re looking to test your self-control, this dough is it!
Even 3-year-olds find it irresistible! I had to distract Carly from eating it by having her help me. Aren’t those little hands the cutest!?! 
Rhubarb is seriously gorgeous though! I love that bright rhubarb red! When cooked it loses it’s brightness so I just add a few drops of red food coloring into the filling.
Go make yourself some Rhubarb Crisp, serve it up with vanilla ice cream, and call it a day! Not into crisps? Try Rhubarb Upside-Down Coffee Cake!
Rhubarb Crisp
Rhubarb Crisp
Ingredients
For the Streusel:
- 1 cup flour
- 3/4 cup old-fashion oats
- 1 teaspoon cinnamon
- 1 cup brown sugar
- 1/2 cup butter, melted
For the Filling:
- 5 cups rhubarb, 1/2 inch thick pieces
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
- 3 drops red food coloring
- 2 teaspoons orange zest
Instructions
- Preheat oven to 350 degrees F.
For the Streusel:
- Mix the flour, sugar, oats, and cinnamon together. Add the melted butter and mix until crumbly.
- Press half the mixture into the bottom of a 8x8 inch pan or pie plate. Set aside.
For the Filling:
- In a medium sauce pan, mix sugar and cornstarch together. Add the water, vanilla, and food coloring. Heat over medium heat for about 5-6 minutes until very thick and transparent, stirring frequently. Stir in the chopped rhubarb and orange zest and then pour over the crust. Sprinkle the remaining streusel on top and bake for 30-35 minutes or until topping is golden and rhubarb is tender.
Freda
June 7, 2016 at 3:57 amThis recipe with the addition of a package of syrawberry jello in the sugar glaze was the most requested dish at all of our church potlucks. It was guaranteed to be scraped clean. Mom had to be sure to make a 9 x 13 pan or there would always be someone who missed out on their treat for the day. Mom always had copies of the recipe to share on hand. The fact that we grew our own rhubarb meant we never ran out. Then we would hand-crank our own homemade vanilla ice cream 🍨 to go with it and we all felt like we had died and gone to heaven 😊
Melanie
June 13, 2016 at 11:15 pmFreda, Thanks for sharing! My mom grows her own rhubarb too and makes this and rhubarb pie a lot. I’ll have to try adding the package of strawberry jello. And homemade vanilla ice cream with it does sound heavenly.
Maija
September 5, 2017 at 1:10 pmThis ‘crisp’ ought to work on any fruit.. right?
It looks scrumptious!