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Would you believe that I have never tried rhubarb before? It’s true. I had never heard of rhubarb before I started working at Marie Callenders, and we threw more rhubarb pies away than we sold! I thought is was pink celery, and since I don’t like celery, I never felt the need to try it. That is until this spring when all of the rhubarb recipes started showing up. I felt very left and decided to create a Rhubarb Crisp.
What does everyone else know that I don’t? Yes I admit it, I am following the crowd and I am not going to hide it. 😉 This past weekend, my friend Cheryl and I went to the Farmer’s Market.
and there it was…fresh rhubarb!! Now is my chance…I can make…??? I had no idea what I was going to make, but I bought two bunches and decided to give it a try.
Side note: I think that is the most miserable I have ever been at a Farmer’s Market. It was 61 degrees and raining the entire time. It started raining as we arrived, so I was drenched by the time we left! 🙁
Okay, so I thought about all of the different things that I could make. Since I had never tried it before, I had no idea where to start. Jam, bars of some sort, a pie? I did know that I did not want to mix it with another fruit, I wanted to know what it actually tastes like. Hmmm, I love Apple Crisp, so I figured a Rhubarb Crisp would be the perfect first treat to make!
I was right, it was delicious!! It is tart, almost sour, but the yummy cookie topping evens everything out! Oh, and it doesn’t taste anything like celery! 😉 Then add some Vanilla Ice Cream, and it was absolutely perfect. Why did I wait so long to try it?
How to make Rhubarb Crisp
This is so simple to make. Preheat the oven to 350 degrees. Divide the rhubarb pieces between (4) 1 cup ramekins and place them on a baking sheet…..
Mix the flour, sugar, cinnamon, orange zest, vanilla, and butter together in a bowl…..
Stir in the oats and pecans, and mix until thoroughly combined…..
Sprinkle the topping over the rhubarb pieces in the ramekins…..
Bake for 40 to 50 minutes until top is browned and the filling is bubbly…..
Allow to cool for 10 minutes, and serve with Vanilla Ice Cream if desired…..
How could you not desire ice cream? Just look at this yumminess…..
The oatmeal cookie topping is my favorite part! What is your favorite rhubarb recipe? I will definitely be making more rhubarb treats next year!!
- 2 1/2 cups fresh rhubarb cut into 1/2-inch pieces
- 1/3 cup whole wheat pastry flour can substitute all-purpose
- 1/2 cup raw sugar can substitute brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh orange zest
- 5 Tablespoons unsalted butter softened
- 1/2 cup old-fashioned oats
- 1/2 cup chopped toasted pecans
- Preheat oven to 350 degrees. Place (4) 1 cup ramekins on a silpat lined baking sheet.
- Divide rhubarb pieces between the 4 ramekins.
- In a medium bowl, mix together flour, sugar, cinnamon, orange zest, vanilla, and butter with a fork or pastry cutter.
- Add the oats and pecans and mix together until thoroughly combined.
- Sprinkle the topping over the rhubarb pieces.
- Place in the oven and bake for 40 - 50 minutes, until top is browned and filling is bubbly.
- Remove from oven and allow to cool for 10 minutes before serving.
- Serve with vanilla ice cream.