The rhubarb is exploding out of the ground – it’s time to make a crisp! There are many ways to eat this tangy plant but my favorite way is in a crunchy, nutty, sweet and sour dessert.
Ingredients:
- Fresh rhubarb stems
- 1/4 cup tapioca or flour for thickening the juices
- 2 cups sugar
- One cup flour
- 1/2 cup melted butter
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
- One cup nuts
Here’s how to make this tasty dish:
Harvest rhubarb stems by pulling them firmly up and out of the base of the plant. Trim the leaves and the ends off so you are left with the ruby stems.
- Wash and cut into pieces about 1/2 inch wide.
- Put the cut pieces into a baking dish, set the oven to 375 degrees
- Sprinkle tapioca or flour and, depending on the amount of rhubarb and the degree of your sweet tooth, about one cup sugar over the cut rhubarb
Streusel topping directions:
- Mix melted butter, oats, remaining sugar, nuts and flour together so it is a crumbly mixture.
- Sprinkle this over the cut rhubarb
- Dust with cinnamon
Bake for 50 to 60 minutes until the dish is bubbling, the top is brown and the rhubarb is soft.
Ready to bake!
Let cool a bit then serve as is or with ice cream or milk.
I have had a rhubarb plant in my garden for several years. The last couple of years the stalks have been too small to harvest. Do I need to split the plant or do something else to get it revitalized?
Yes, it should be divided and fertilized. Harvest only a small amount until the stalks thicken. Best of luck!