First of all… Let’s get real. I have more than one weakness. I admit it – I am a multi-flawed individual. But this is a big one: I love rhubarb crisp. At least once a year, during rhubarb season, I make as many pans of rhubarb crisp as possible and eat it for breakfast, lunch, dinner and snacks until it is all gone. It’s good hot from the oven, or at room temperature or cold. I don’t need ice cream or whipped cream. It stands on its own merits. I love rhubarb crisp.
Normally, I eat a fairly clean diet relatively low in carbs and high in protein. I eat weird things like coconut oil and apple cider vinegar (not together). All year long, I avoid cakes, candy and other sweets, but during rhubarb season, I eat enough sugar, fat and empty calories to make up for it. And I don’t feel guilty.
In the past, I was dependent on the kindness of my friends, so sometimes I could only make one batch a year, but there is an established supply of rhubarb here at the castle.
I’ve already moved most of my plants to the new house, but I want to use the rhubarb this spring, so I’ll come back here in the fall to dig it up and transplant it. Rhubarb is easy to grow and harvest, and YES, you can compost the leaves. You can find more information about rhubarb HERE.
Rhubarb Crisp – the Recipe
My rhubarb crisp recipe came from my friend’s mother. LaVonne assured me it’s not a family secret. LaVonne doesn’t like rhubarb crisp. (That’s why we are such good friends. She doesn’t expect me to give her any of my rhubarb crisp. Since I won’t be sharing mine, here’s how you can make your own rhubarb crisp.
Harvest rhubarb stalks, cut off the leaves, wash them and chop them into pieces – about 1/3” wide. You will need 3 quarts of chopped rhubarb.
Heat the oven to 350*
Grease four 9” square or round cake pans. I use that old-fashioned, much-maligned, trans-fatty Crisco shortening for greasing pans. Butter will scorch.
Put into a large pot:
3 quarts chopped rhubarb
3 C. White sugar (I use 2 1/2 cups, to assuage the guilt)
3 C. Water
3 t. Vanilla
6 T. Cornstarch
Cook this until is it thick and syrupy.
While it is cooking, melt 1 1/2 C. (three sticks!) butter. Put it in a large bowl and stir by hand into crumbles:
3 C. Flour (I use half whole wheat and half unbleached)
2 1/2 C. Oats
1 1/2 C. Brown sugar (I usually use 1 1/4 cup.)
1 1/2 C. White sugar (I usually use one cup.)
Put half the crumbs in the greased pans. Pour the sauce over the crumbs and then put the rest of the crumbs on top. Bake for 40 minutes.
I hope you like this as much as I do!
What is your favorite food weakness?
(It doesn’t have to be a weakness, really. Maybe your very favorite food is green beans!)