Summer days, the first fruits from the garden stolen by the hands of children. Giggles bursting out as they hightail it to the of grove trees in the neighbor’s yard. Tumbling to the ground, breath coming in short gasps as they continue to giggle. Laying on the spongy ground, peeling the stalks of rhubarb, anticipating that first taste. Mouth salivating , waiting for that crisp tart bite. Mouths puckering, heads shaking and giggles ensue again. I close my eyes and those moments come rushing back. I can feel the moist earth beneath me,the sun warming my face and smell of wind amongst the trees and hear the tinkling of children’s laughter.
My taste buds have matured a little bit since then…thank goodness.
Now my taste buds prefer a sweet version of rhubarb. My favorite rhubarb recipe is for a crisp. My dad didn’t bake often but he always made a couple big pans of rhubarb crisp in the summer. Oh how I loved those days. He also always made a big pan for our annual family reunion. Heaven. I don’t have his recipe…unfortunately.I do however have a recipe from my sister Nancy and that has been what I have cooked from since I was 17. So its old and we carry on the tradition of making sure there is always a pan at the family reunion and a couple of times through the season.
Easy to assemble and even easier to eat. I hope you enjoy this recipe as much as my family does.
Does your family have a special dessert recipe?
- 1 cups sifted flour
- 1 tsp cinnamon
- 3/4 cup oatmeal
- 1cups brown sugar
- 1/2 cup butter
- 4 cups chopped Rhubarb
- 1 cup white sugar
- 1 cup water
- 2 Tblsp cornstarch
- 1 tsp vanilla
- In med sized bowl whisk together the cup of flour and the tsp of cinnamon. Add oats and brown sugar to the flour mixture, pour the melted butter over the mixture and mix. I just used a wooden spoon for this. Continue to mix until all is mixed and crumbly, holds together in your hand. Place 1/2 the mixture in a 9 inch pan sprayed with baking spray and pat down covering the bottom of the pan evenly. Place chopped Rhubarb on top. Now in a med sized sauce pan place your sugar, add water and cornstarch give it a couple whisks until the cornstarch is dissolved, add vanilla. Cook over med/hi heat, stirring, until mixture becomes clear. Pour sugar mixture over the rhubarb. Now sprinkle the rest of the flour/oat mixture over the top, kinda patting it down with your hands. There should be enough to cover all the rhubarb. Bake at 350 degrees checking at 50 minutes.The top crisp should be crisp and golden. Your rhubarb may seem too wet or soupy...it will set up as it cools.
- This is a family favorite. So I always seem to double the recipe. It is great for family dinners and a must have at all the family reunions. It doubles quite nicely...9x13 and I add another 30 minutes to the cooking time. Have not ever had a fail with this.