Friday, 10 May 2013

Mom's Rhubarb Crisp

At my parent's place, in the back yard, behind our shed, is a rather large rhubarb plant. When we first moved there it was tiny, but it has since expanded its territory. Once the rhubarb is large enough, it's harvested for one of our favourite rhubarb dishes─the crisp.
Perfect for a warm spring evening with family and friends

This is my mom's recipe, originally scribbled at the back of one of her dessert cook books. Since her rhubarb wasn't up yet last weekend when I visited, we decided to use up last year's batch of frozen rhubarb. If you're using frozen rhubarb like we did, try and defrost it first, because it tends to produce a lot of water that needs to be drained off before baking. 
I've doubled the recipe from my mom's original because there is just no use in making a single batch. In all my years of eating this dessert, I don't believe I've ever seen my mom make a single batch.

Serves: 6
Bake at: 350°F


6 cups rhubarb
2 tbsp flour
1 cup sugar
2 tsp cinnamon
1/4 tsp salt
2 Tbsp water (omit if using frozen)
optional: 1 1/2 cup diced strawberries

3/4 cup margarine
3/4 cup flour
1 cup brown sugar, packed
1 cup oats


Preheat the oven to 350° F.
Mix first 6 (or 7) ingredients in a large bowl.
In another bowl cream margarine with sugar, then mix in flour and oats.
Lightly grease a 9"x13" glass pyrex dish.
Evenly distribute the rhubarb mixture in the glass dish.
Distribute crumble on top of the rhubarb equally. You can either pat it down a bit or leave the mixture loose.
Bake at 350°F for 40 minutes or until top is golden brown and the rhubarb is tender.
Let cool.
Serve at room temperature with vanilla ice cream, and enjoy!