Rhubarb Crisp

I know that rhubarb’s grow in many places around the world, including the South. However, I had never tasted anything with rhubarb’s in it till coming to Denmark.  Whenever I had work related trips in spring/early summer, the dessert would always include rhubarb.  One trip in particular, I think we had a rhubarb dessert every night, including a rhubarb soup.   When planning a dessert for a BBQ with friends, I decided to at last try to cook with rhubarbs.  I found lot’s of great recipes on line, but decided to go with a crisp recipe.  Something about oatmeal, brown sugar, cinnamon, and fruit is just too yummy to pass up!

Some recipes I found called for stewing the rhubarb down on the stovetop before baking in the oven, so I was a little worried about the rhubarb being a little tough.   I cut the stalks into 2-4 strips depending on size and then cut into very small cubes in order to try and avoid this.

 For the topping, the original recipe called for walnuts.  Actually many of the recipes I found online called for walnuts, but since I didn’t have any on stock and because I love pecans, I used these instead.

I took the dessert to a “year-end” BBQ with friends from our church.  There was a mix of cultures and ages present.  From the kids to the adults, I got rave reviews for dessert.  Next time I make the dessert,  I will double the amount of rhubarb filling and also serve it warm with vanilla ice cream.

Rhubarb Crisp

Rhubarb Filling

• 4 cups chopped fresh or frozen (thawed) rhubarb
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla

1. Place rhubarb in an 8×8 pan or divide between 6 ramekins.
2. Mix together sugar and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.

Crisp Topping

• 1/2 cup flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar, packed
• 1 teaspoon cinnamon
• pinch salt
• 1/2 cup chopped pecans
• 5 tablespoons butter, melted

1. Mix together flour, oats, sugar, cinnamon, salt and walnuts. Stir in melted butter until even distributed. Crumble over filling.
2. Bake at 350ºF for 45 min or until rhubarb is cooked through and filling is bubbly.

Makes enough for an 8×8 inch square (9 inch round) baking pan or 6 ramekins

Recipe adapted from www.kitchensimplicity.com