It’s the first rhubarb of the season courtesy my wonderful next-door-neighbor, Angela.     This spring time dessert is simple to make .  Serve it with vanilla ice cream or pour thick whipping cream over it.


6 cups of  rhubarb cut into one inch pieces (you can also use frozen rhubarb with great success.  Bake it frozen)

1 generous tbs cornstarch

For the Topping:

1 cup brown sugar

1 cup old-fashioned  slow cooking  rolled oats (not the instant or 5 minute kind)

3/4 cup all-purpose flour

4 oz butter or hard margarine (use the best quality margarine you can buy if this is a diet issue)

a pinch of salt

Preheat your oven to 375 degrees F.

Toss your rhubarb with the cornstarch in a shallow baking dish.  The size will depend on much rhubarb you end up using.   This recipe doesn’t have to be too precise on this.   Be generous as rhubarb bakes down.

Using your balloon whisk mix your dry ingredients.   Add the butter cut into small chunks.   Using your fingers, NOT a food processor, blend in your butter until all the dry ingredients are assimilated.  Put this on top of the rhubarb.

Bake on the middle rack of your oven until the rhubarb bubbles along the side of the dish.  About 30 minutes or so. When you are baking any fruit desserts such as crisps, cobblers and so on, this is what you look for .  Fruit doesn’t bubble until it is cooked.

Serve rhubarb crisp with lovely big scoops or ice cream, or  my favorite way, a jug of whipping cream to just pour over it.

CHEF’S NOTE:  You can easily double this recipe.  It doesn’t take much longer to make up.  Then put half in ziplock bag in your freezer.  You have it on hand to make any type of fruit crisp.

This dish also freezes well uncooked.  Excellent for preparing a dessert several days ahead of time


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