I have never tried Rhubarb! After looking at Connie’s recipe, I am tempted. I just love crisps or crumbles- my favorite dessert! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Rhubarb is a tart vegetable, so it is often misunderstood. It looks like reddish-colored celery and is optimum in the spring and early summer. The thin-skinned stalk should be no thicker than your thumb. Because of rhubarb’s tartness, recipes usually call for a lot of sugar. The basic recipes that utilize this veggie are rhubarb pie (often combined with strawberries), jams & preserves, and rhubarb crisps, cobblers, and crumbles. Generally, this vegetable turns into a sweet, tart dessert.
This crumble recipe would work well substituting firm berries, too. Just decrease the amount of sugar tossed with the fruit, as berries are naturally sweeter.
I serve Rhubarb Crumble as a side dish with chicken, fish, or pork (usually grilled) or I serve it as a dessert with a scoop of vanilla or strawberry ice cream. What a delicious spring treat…a vegetable disguised as a fruit!
1 c. uncooked regular oats
2/3 c. firmly packed brown sugar
1/3 c. all-purpose flour
½ t. ground cinnamon
1/3 c. butter
5-6 c. chopped rhubarb (up to 1 ½ lbs)
1 c. sugar
Combine first 4 ingredients; cut in butter with a pastry blender or fork until mixture is crumbly.
Combine rhubarb and sugar; toss gently, and place in a greased 8- or 9- inch baking dish. Top rhubarb mixture with oats mixture. Bake at 350 degrees for 45 minutes or until lightly browned. Serve with vanilla ice cream, if desired.