rhubarb crisp

IMG_6090When I spotted this rhubarb in the store today, it finally hit me that spring will soon be on its way.  I also decided on the spot that we would be having dessert tonight.  Rhubarb is actually a vegetable and is similar in texture to celery.  Before you’re completely turned off by it’s tart flavor and unusual texture, wait!  Rhubarb can really shine in a pie or crisp.  It sort of breaks down and becomes tender and homey when mixed with sugar.


We always grew rhubarb in our backyard when I was growing up.  My parents chose to grow some unusual edible perennials – rhubarb and gooseberries.  After trying them once, the gooseberries were never touched again.  The rhubarb, though, was a yearly treat.  When the stalks had grown tall enough, my mom would bake a pie.  My mom’s pies are practically famous.  If you’ve had one, you remember it.


While I love those pies, putting together the dough can be a bit time-consuming for a last-minute dessert decision.  Crisp was the natural solution.  Paired with a bit of orange zest and a dollop of ice cream and it feels like spring is here!


rhubarb crisp

for the fruit:
6 cups rhubarb, sliced on the diagonal
3/4 cup sugar
1/4 cup flour
zest of 1 orange

for the streusel:
1 cup rolled oats (not instant)
1/2 cup flour
1/2 cup brown sugar
1/2 tsp. salt
5 Tbsp cold butter
juice from one orange

Preheat oven to 375F.

Combine the rhubarb with sugar, flour and orange zest. Let sit while you prepare the streusel topping.

Mix the oats, flour, brown sugar and salt in a bowl. Mix in butter with a pastry blender or fork, until pea-sized crumbles form. Stir in orange juice until just mixed.

Spray a baking dish to prevent sticking. Dump in the rhubarb. Drop struesel over the top. Bake until topping has browned and fruit is bubbly, about 40-45 minutes.

Serve warm with a scoop of vanilla ice cream.


2 thoughts on “rhubarb crisp

  1. Courtney Linton

    Mmmm, this looks yummy and makes me hungry for pie…a Shivley pie:) Just made your risotto this weekend, and it was so good. Last time I had made risotto at home was 2 kids ago! Liked how the technique simplified things and made the whole meal simple. Next new recipe is gonna be your biscuits. Lovin your blog Oop…keep em coming!


    1. oopiebelle Post author

      Nothing like a Shivley pie! Last time Mom was here, I had a tart cherry pie out of the freezer and she mistook my crust for her own. I feel like I’ve finally figured that out! Glad you liked the risotto, too!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s