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Friday, July 17, 2009

Eat the Seasons - Rhubarb Crisp

If you have yet to try rhubarb - why not do it this year? It's a real treat!

Rhubarb Crisp


Serves 12

  • 2 pounds rhubarb, sliced crosswise 3/4 inch thick
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1/2 cup packed light-brown sugar
  • 1 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • Vanilla ice cream, for serving (optional)


  1. Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1/4 cup flour; set aside.
  2. In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.
  3. Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.
* recipe taken from marthastewart.com


Emily said...

Yum! I have some rhubarb ready to harvest. Now I know what to do with it!

Jennifer said...

You beat me to the punch. I was going to make this very thing. We love rhubarb crisp around here, although I've usually cooked the rhubarb first. (Lacking a specific recipe, I morphed a rhubarb sauce recipe with crisp topping.) I'm excited to forego that step -- yay Martha! Making a combination pear/rhubarb crisp is especially tasty.

courtneyb said...

yum!! I love rhubarb!

megan said...

I love this recipe - it's my must have summer treat every year.