Growing up in the country we had a huge garden that was filled with fruits and vegetables all summer long. I always loved walking barefoot through it in the dirt eating raspberries off their branches and peas straight from the pods. Carrots rinsed off with the garden hose and strawberries warmed from the sun – everything tasted so good. And then you grow up and move away and live in a city and realize just how lucky you were to have seemingly endless, delicious, free produce steps from your back door. The day you go to the grocery store and find out that a handful of berries or small bundle of rhubarb cost more than your grocery budget allows. Quite sad.
However, there is a happy ending to this story! I was sharing these same thoughts with some of my family-in-law recently and the next day they dropped off a big bag of freshly picked rhubarb for me!! You know, sometimes the little things are the big things and for me this meant a lot. So it was time to bring back another childhood activity of mine (I was a very unique kid): making rhubarb crisp!
Here’s the recipe from my mom’s recipe box:
– 6 cups of chopped rhubarb
– 1 cup sugar
– 3 tablespoons flour
– 1 cup flour
– 2/3 cups rolled oats
– 1 cup brown sugar
– 1/4 teaspoon cinnamon
– 1/2 cup margarine
– 8×8″ glass baking dish or 12 glass ramekins
Preheat your oven to 375°. Mix rhubarb, sugar, and flour together in a bowl until well coated and pour into a lightly greased 8×8″ glass baking dish or divide between ramekins.
Mix dry crumble ingredients together and use a pastry blender or a fork to blend in the margarine. Keep on blending until it looks crumbly (professional directions right there ;).
Pour crumble mixture evenly over rhubarb and bake for about 30 minutes or until the top is golden brown.
Serve warm with vanilla ice cream.
If you want to make strawberry-rhubarb crisp use 3 cups of each fruit instead. I would omit the cinnamon from the crumble mixture too.