Most of the time, rhubarb is paired with wonderfully sweet strawberries. This recipe, however, highlights just how delicious rhubarb can be all on its own. I keep this crisp on the tart side, which, to me, really lets the rhubarb shine. If you have more of a sweet tooth, you can always add more honey or sugar.
When buying or picking rhubarb, choose stalks that are fresh looking, crisp and blemish free. Avoid limp stalks and stalks with split ends, which are signs that the rhubarb is not fresh or that it has not been stored properly.
With the crunchy topping, this crisp is sure to become an early summer favorite. Homemade whipped cream or ice cream are a nice added touch!
3-1/2 cups rhubarb, cut into ½-inch pieces
2-1/2 tablespoons honey
2 tablespoons whole wheat pastry flour
1 tablespoon melted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon orange oil
½ cup chopped walnuts
½ cup rolled oats
3 tablespoons chilled butter, cut into small pieces
1 cup brown sugar, packed
1/4 cup whole wheat pastry flour
- Preheat oven to 375 degrees Fahrenheit.
- Mix together all the crisp ingredients in a large bowl.
- Place the mixture into a 4 x 4 glass baking dish.
- In a small bowl, add all the ingredients for the topping. Using a fork or pastry blender, mix together until topping appears crumbly.
- Sprinkle the topping over the top.
- Place in the oven and bake for 30 minutes, until the rhubarb pieces are tender and the top is nicely browned and bubbling.
- Serve hot or at room temperature.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.