Rhubarb is a quintessential part of New England summers. It grows so well some consider it a weed. Many will recall an aunt or grandmother who cans up rhubarb jelly/jam. I like it, especially at its simplest, as a crisp or cobbler. I cooked this up by myself so please appreciate the dexterous one handed camera work and flattering close up photography of myself. Mark Bittman in the NY Times had a recipe recently for rhubarb soup, which we may try here as well.
The best place to get more info on rhubarb is The Rhubarb Compendium, a website run by a guy named Dan. I’d be interested in hearing from readers with their rhubarb musings and recipes.
here is an updated version of our Rhubarb Crisp recipe, this one is easier than what we show in the video.
Eric’s Rhubarb Crisp Recipe
1 quart of rhubarb chopped into roughly 1/2″ pieces
1/4 cup sugar ( you can add more if you like, but i think this works best )
Zest from 1/2 of a large lemon or all of it from a small lemon ( you can also use orange zest of a mix of lemon and orange ) and some juice from the lemon or orange.
3/4 of a stick of butter, cold ( leave in fridge until you need it )
1/2 cup flour
3/4 cup brown sugar
1/2 cup walnuts
1/2 cup oatmeal – old fashioned style, rolled oats is best
1/2 teaspoon cinnamon – Penzy’s Spice has real good cinnamon
mix together the rhubarb, regular sugar, lemon/orange zest, and lemon/orange juice in a bowl and let it sit while you make the crisp, ( the part that goes on top of the rhubarb )
Get out your food processor and put in the cold butter, which you’ve chopped into cubes, add the flour and brown sugar with the cinnamon pulse this until the flour coats the butter and breaks it up a bit. It should still look chunky, not like sand.
Then add the walnuts and oats into the flour butter mix in the food processor , and pulse a few more times to mix them in and chop up the walnuts a bit. Over pulsing is bad here. Err on the side of less mixing.
Grease a 8″ baking dish. The glass ones are best for this, I think. Pour in the rhubarb mix and then cover the rhubarb with the flour oat butter mixture. Don’t over think this, the flour oat mix doesn’t have to be a super even layer over the rhubarb.
Put this in a preheated 375 degree oven for about 45 minutes. As always, your oven temp and baking time will vary from mine. I think those new convection ovens bake faster than mine. But then my oven was pulled out of a junked camper trailer.
The rhubarb crisp is done when the edges of the pan are starting to get burnt and the crisp is browning and the rhubarb bubbles a bit.