Rhubarb Crisp Recipe

I can honestly say that I have been making this recipe for so many year, that I can not remember the last time I read the official recipe.. but this is close..

  • 8 to 10 cups of rhuabarb, fresh or frozen.
  • a heaping tbsp. of flour
  • 2 heaping tbsp. of sugar
  • a pinch of salt and a pinch of ginger

Topping

  • quarter cup of butter
  • half a cup of brown sugar
  • 1 cup of flour
  • 1 cup of oatmeal
  • Pinch of salt..

Blend the dry together first, then cut the cold or room temp butter into the dry and rub it though, in the end it should be loose and well blended but hold just a touch if asked.

P1060554

The key to good crisp is how to put the topping on, you need a light covering on it and then you gently kind of mound it at the middle..  the bake time varies up to ten or so min, depending on how juicy the fruit is.. you want to see bubbles of boiling juice on the edges and golden brown topping..

Can be served hot, cold, plain, or with whip cream or ice cream..

 

This entry was posted in Life moves on daily and tagged , , . Bookmark the permalink.

9 Responses to Rhubarb Crisp Recipe

  1. Mavis hickford says:

    I might try this sometime but prefer the family recipe, like the oatmeal topping on Saskatoon crisp

  2. Even though it will be only me eating this – everyone else hates rhubarb – I shall make this asap. Mouthwatering photo! c

  3. Fruit Crisp, Crumble & Cobbler: one has flour only; one has flour and oatmeal while crumble is cakey.
    I make mine like my GranMa did and, by your standards would fail miserably (’cause I LOVE my cinnamon-laced Crumble to be 1/3 topping > 2/3 fruit; )

  4. Ooohh, someone needs to move to Maui and start a rhubarb farm! It’s almost impossible to find here, and when you do, it looks terrible and costs $20 for a little bundle. I miss my monster patch that’s growing in the Midwest…being enjoyed by my sister. Iowa might just be calling me home. 🙂

    • that’s to bad, I am guessing its not got enough cold units to overwinter properly.. it can be grown as a annual though so they could do that.. but its more varied when grown from seed.. I would be craving it as well if I did not have it 🙂

      • I’ve heard there are small patches further up the mountain. Up there, they get very cold temps (sometimes snow!), but not much demand for rhubarb since most haven’t had it before.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s