A sure sign of spring is when broad rhubarb leaves steadily overtake whole corners of the garden. While a little later than usual, rhubarb season is (finally) here and we’re busy finding uses for the tart red stalks. One of our favorites is a fresh take on fruit crisp, with a little more oats (go figure) and a little less sugar.
8 large stalks rhubarb, cut into ¼” pieces
1 ½ cups of organic sugar
½ cup organic flour
1 Tbs unsalted organic butter
Organic Topping (recipe follows)
1. Combine cut rhubarb with ¾ cup of sugar and let stand for 1 hour.
2. Preheat oven to 375 degrees. Turn rhubarb into a large bowl and add remaining sugar. Mix well. Add flour and mix again. If mixture is too soupy, add flour to thicken.
3. Butter a 2 ½ quart gratin dish and pour in rhubarb mixture. Sprinkle with topping.
4. Place dish on middle rack of oven and bake for 1 hour, until rhubarb is tender, juices are bubbling and topping is crisp.
¾ cup organic flour
8 Tbs (1 stick) cold unsalted organic butter, cut into small pieces
1 Tbs organic ground cinnamon
1 cup organic rolled oats
½ cup organic brown sugar
In a food processor, combine flour, butter and cinnamon. Pulse until large crumbs form, about 20 seconds. (If you don’t have a food processor, cut butter into dry ingredients until large crumbs form.) Pour into bowl with oatmeal and sugar. Crumble with fingers until well combined.