I found some forced rhubarb at the farmers market on the weekend. Forced rhubarb is rhubarb that is grown out of season, indoors and in the dark. It has a nice pink colour and the leaves are a pale yellow. I decided to use the forced rhubarb to make a simple crisp. The forced rhubarb crisp was pretty good. It was slightly tart which was a nice change from normally sweet desserts. Of course it goes well with a scoop of melting vanilla ice cream.
Rhubarb Crisp
Prep Time: 20 minutes Cook Time: 1 hour 5 minutes Total Time: 1 hour 25 minutes Servings: 10
ingredients
- 2 pounds rhubarb (cut into bite sized pieces)
- 1 tablespoon sugar
- 1 orange (zest and juice)
- 1 teaspoon vanilla extract
- 2/3 cup flour
- 2/3 cup rolled oats
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/3 cup butter (melted)
directions
- Mix the rhubarb, sugar, orange zest, orange juice and vanilla extract and place in a baking dish.
- Mix the oats, flour, sugar, cinnamon and butter and place on top of the rhubarb.
- Bake in a preheated 400F/200C oven for 30-40 minutes.
Similar Recipes:
Rhubarb Crumb Cake
Strawberry and Rhubarb Crumble
Mango and Rhubarb Crumble
Apple Rhubarb Crisp
Rhubarb Compote
Rhubarb Crumb Cake
Strawberry and Rhubarb Crumble
Mango and Rhubarb Crumble
Apple Rhubarb Crisp
Rhubarb Compote
Take a look at the In The Bag roundup at A Slice of Cherry Pie.
Looks great, Kevin! I love crisps of any sort and have been wanting to try out making something with rhubarb.
Roll on Spring 😀
I have to admit I’m not a great fan of rhubarb, but it has been a long time since I had some. Might have to give it another try. sounds good with a crisp.
The best crisp with rhubarb is one that has 50% blueberries, yummy.
I usually make the crisp in a 9″ x 13″ pan so figure out the amount of fruit you will require for that size pan. I put the fruit combo in an icecream pail, add around 3/4 cup sugar, 1 tsp cinnamon and 2 Tbsp flour, put the lid on the pail, shake to distribute the sugar and flour with the fruit. Put in the baking pan, cover with crisp topping and then bake until fruit juices bubble through the topping. The filling will set a bit with the small addition of flour. If you have used a deep red strawberry variety of rhubarb, the finished product will end up a deep red wine color.
Looks lovely! I’m still trying to decide what to make with rhubarb.
Interesting about the “forced” rhubarb. I’ve only tried rhubarb once, so maybe it’s time to try it again.
I just think of those horrible store bought strawberry-rhubarb pies.
I really love rhubarb, so this would go down nicely! We call it crumble rather than crisp! Graham doesn’t like rhubarb, but when i mixed strawberries in, it did the trick! How sneaky, huh?
When I saw the title, I thought “wow, is it time for rhubarb all ready?” Then I read further. I didn’t even know they could force rhubarb! And I love the look of the crumb topping with the oats.
i love this combination rhubarb & strawberries, they sound perfect!!
awesome! glad to know rhubarb is starting to show up, I’ll be on the lookout!
I haven’t tried rhubarb yet (difficult to find it here) and now I’m even more curious, Kevin!
this looks so simple and delicious…but i’ve never had rhubarb before! =P
I would love to find some forced (or otherwise) rhubarb. This just screams “Spring”
I’m a big fan of using rolled oats in crumbles and such like and rhubarb also often makes an appearance…