Rhubarb on My Mind

by Kelli H. on June 2, 2011

Since I had rhubarb in my CSA bag, I had to find a way to use it.  I just wasn’t sure how I was going to since I’ve only eaten it once with a big dollop of vanilla ice cream on it in Mainz, Germany.  Which reminded me how much I liked it and then led me on a wild goose hunt to find a recipe that would work for me. I read about 15 recipes for rhubarb crisp and after looking over my pantry to see what I had on hand, I came up with this. 

Here I am in Germany in June 2007 experiencing my first strawberry rhubarb dessert. I remember it being very tart. 

This rhubarb is deliciously sweet without so much tang.  It’s still got a sour kick but it’s much more mild than the one I had in Germany.  I absolutely loved it and if I had a dollop of vanilla ice cream with it, I would have been in heaven.  As I was preparing the crisp, I tasted a piece of the rhubarb — it was incredibly sour! Now I know why everyone masks it with sugar to sweeten that sucker up.

Rhubarb Brown Sugar Crisp

1 cup brown sugar
1 cup flour
3/4 cup oats
1/2 cup melted butter
1/2 t cinnamon
4 cups sliced rhubarb
3/4 cup granulated sugar
2 T corn starch
1 cup water
1 t vanilla

1. Preheat oven to 350 degrees 
2. Combine brown sugar, flour, oats, and cinnamon in a bowl.  Slowly add in the melted butter and combine until crumbly.
3. In a saucepan over medium heat; combine sugar, corn starch, water, and vanilla.  Cook until liquid is transparent and has thickened.
4. Press half crumb mixture into the bottom of a pie plate or 8×8 baking dish.  Top with rhubarb; pour water and sugar mixture over rhubarb.  Sprinkle remaining crumbles over the top.  Bake for 45-50 minutes or until it is bubbling and browned on top.

{ 9 comments… read them below or add one }

Brittany (A Healthy Slice of Life) June 2, 2011 at 12:26 pm

I was going to start my comment with how I’ve never tried a rhubarb, but would like to, but when I saw the picture of you in Germany I thought, I’ve been there!! Was it in Munich down a small side alley with adorable outdoor eating space?!

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Made in Sonoma June 2, 2011 at 1:54 pm

@Brittany (A Healthy Slice of Life)

No, it was in Mainz but that would have been awesome if we’d both been to the same place in Germany.

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Janelle June 2, 2011 at 4:26 pm

Okay, I admit when I saw the rhubarb at the Farm stand as one of our picks, I was not exactly thrilled. I don’t remember ever eating it much less knowing what to do with it. Thank-you Kelli for letting me have a piece of this wonderful Crisp. I now can’t wait to go home tonight and make this dish with my beautiful rhubarb!

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Allison @ PickyEatingRD June 2, 2011 at 7:23 pm

The last time I tried rhubarb I must have been about 10 years old and one of my friend’s moms had it in her garden. I think I need to bring it back into my life esp. after seeing this recipe!

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Made in Sonoma June 3, 2011 at 1:35 am

@Allison @ PickyEatingRD

haha — then yes, you need to bring it back into your life.

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Lindsey @ Gingerbread Bagels June 3, 2011 at 3:24 pm

I love rhubarb but have yet to bake with it. This looks soooo good! 🙂

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Made in Sonoma June 3, 2011 at 6:05 pm

@Lindsey @ Gingerbread Bagels
Thanks! You should try it soon!

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lauri (RedHeadRecipes.com) June 3, 2011 at 6:53 pm

Hmmm… I don’t think I’ve ever had rhubarb! I should give it a try soon 🙂

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David June 3, 2011 at 9:43 pm

Cool Germany picture! This Rhubarb Crisp was delish! …the end.

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