Thursday, June 8, 2017

Rhubarb Crisp

I'm not sure why I haven't posted this recipe before.  Rhubarb Crisp is - hands down - my absolute most favorite dessert EVER!!

I love it because it's so delicious, sweet, and tart, but there's also a little nostalgia in it for me.  It reminds me of my grandparents farm.  I would help my grandpa pick rhubarb and then my grandma would whip up a crisp.  She would often make sure that she made one for family get togethers if I was going to be there.  I know that doesn't seem like a huge deal, but when you come from a family as large as mine (my mom has 10 brothers and sisters, I can't even begin to count how many cousins I have!), it was pretty damn special that she would make it for me.

Anyhoo, I love this recipe and I love the fact that when we bought our house there was already an established rhubarb patch.  Rhubarb is always the first harvest of the year and there's no question that Rhubarb Crisp will be the first thing I make with it.

On days that I feel the need to be a little more "healthier", I'll halve the crisp part and only put it on the top of the crisp.  It's still absolutely delicious, just not quite as decadent :)

Rhubarb Crisp


For the crisp topping:
1 cup flour
3/4 cup rolled oats
1 cup brown sugar, packed
1/2 cup unsalted butter, melted
1 tsp cinnamon

For the filling:
1 cup sugar
2 tbsp cornstarch
1 cup water
1 tsp pure vanilla
4 cups diced rhubarb


1.  Preheat oven to 350 degrees.  Grease an 8x8 pan.

2.  In a medium saucepan over medium heat, whisk together the sugar, cornstarch, water, and vanilla.  Whisk occasionally and continue cooking until it becomes thick, bubbly and nearly translucent. 

3.  While the sauce is cooking, combine the ingredients for the topping with a fork and press half into the bottom of the pan.  Add the rhubarb and, once the sauce is thickened, pour it over the rhubarb.  Sprinkle the remaining topping over the rhubarb and bake for 1 hour.

4.  Remove from the oven and allow to cool (if you can!!), serve, and enjoy!!

~ Sara :)

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