By Holly V. Gray

Rhubarb Crisp

Rhubarb is one of those vegetables I would always bypass in the grocery store because, really, I had no clue what to do with it.  I had never even tasted it before and neither had my husband.  Apparently, his mom used to make rhubarb pies when he was growing up but he would never try it because, well, it’s rhubarb – gross.  Turns out, it’s pretty good. 

This recipe yields two 6oz. ramekins:

1 1/4c rhubarb, diced
2 tsp. all-purpose flour
4 tsp. sugar
1/2 tsp. vanilla extract
1/8 tsp. allspice
1/4 tsp. lemon zest
1/4 tsp. salt
3 TBSP rolled oats
1 TBSP brown sugar, packed
1 TBSP all-purpose flour
1 TBSP butter, melted
1/8 tsp. allspice
1/8 tsp. salt

1.  Preheat oven to 400*.

2.  In a medium bowl, combine the rhubarb, 2 tsp. flour, sugar, vanilla extract, 1/8 tsp. allspice, lemon zest, and 1/4 tsp. salt.  Pour into prepared ramekins.

3.  For the topping, combine the oats, brown sugar, 1 TBSP flour, butter, 1/8 tsp. allspice, and 1/8 tsp. salt.  Sprinkle over rhubarb mixture and press gently to make it stick.

4.  Place on cookie sheet and bake approximately 25 minutes, or until bubbly and topping is a pretty golden brown.


This has inspired me to keep experimenting with rhubarb. :)



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