A few weeks ago, we received two large bunches of rhubarb in our C.S.A. share. I had seen rhubarb in the store (where it’s very expensive!), but never knew how to prepare it.
What is rhubarb? Well, it’s a vegetable with long stalks that look like red or pink celery. The leaves are poisonous, but the stems can be used much like fruit, to make pie, jam, or sauce. I had often heard about preparing desserts with rhubarb, particularly with strawberries. After crawling the internet, I found a recipe with rave reviews and decided to give it a try. With all of the sugar, flour, and butter, it’s likely the least healthy way to eat a vegetable, but it sure did taste good!
The recipe calls for a crumb topping that is also used to make a bottom cookie-like layer. I thought that was a bit much, and think you could halve the crumb recipe and just use it as topping. That might also improve the nutritional profile…but only a little!
And since I know you’re wondering, the reviews from inside my house…left something to be desired. I gave my kids some with their breakfast. Both of them refused it, and when I insisted they try it, they complained and cried, even though it tasted like pure sugar. My husband tried it and said it wasn’t his thing. As for me? I loved it! Tasted a bit like apple pie, but in a good way (I’m not a fan of apple pie).
So with only one favorable rating out of four…why am I raving? Frankly, you should never base your opinion of a food on what my family thinks! I also shared the dessert with some neighbors, including some of the neighborhood children. Everyone loved it – even a 3 year-old little girl. So if you’ve never had rhubarb, give this recipe a try.
Here’s the recipe I made:
Rhubarb Crisp from Southern Food
- 1 Cup firmly packed brown sugar
- 1 Cup all-purpose flour
- 3/4 Cup quick cooking oats
- 1/2 C melted butter
- 1 teaspoon cinnamon
- 4 Cups sliced rhubarb
- 1 Cup granulated sugar
- 2 Tablespoons cornstarch
- 1 Cup water
- 1 teaspoon vanilla
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.
In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.
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Our family tried rhubarb a month ago no one was excited either in our house even the dd15 with digestive problems. Rhubarb is really good for the digestive tract with lots of fiber so thats always a plus for todays desserts. Next time I will pair the rhubarb up in a pie shell with apples and put the crumb topping on and see if I can fool them a bit.
Mmmm….I adore rhubarb! When I was a kid, my Grandma would cook it down like applesauce, and we would have it with a sprinkle of sugar and a splash of cream on it. I also like it mixed into my oatmeal!