Here in Saskatchewan, one of our favourite seasonal treats is rhubarb. These tart red stalks aren’t a great choice for fresh eating, but they make amazing pie, punch and, my personal favourite, crisp. We have an abundance of rhubarb this year and so last weekend I decided to bake up three or four crisps so that we could enjoy them this winter when these warm days are just a fond memory.
At least, that was the plan. Somehow all three crisps ended up being devoured before I could get them into the freezer!
Old-Fashioned Rhubarb Crisp
- 4 cups rhubarb, cut in 1/2″ pieces
- 1 cup sugar
- 2 tbsp. flour
- 1/2 cup softened butter or coconut oil
- 1/2 cup brown sugar
- 1/2 cup flour
- 3/4 cup rolled oats
- Mix fruit, sugar and 2 tbsp. flour together in a baking dish.
- Mix butter, brown sugar, 1/2 cup flour and rolled oats until crumbly. Sprinkle evenly over rhubarb.
- Bake at 350 degrees for 45 minutes, until bubbling.
For those that are wondering, I was always taught that crisp has an oat topping while crumble has a doughy topping made with flour. Crisps are a great dessert because they can be made with whatever fresh fruit happens to be in season. Just remember that for most fruits you would only need to add half as much sugar to the fruit before topping it with the oat mixture.
For an extra-special flavour, I highly recommend using coconut oil instead of butter. The fragrance of the coconut blends with the brown sugar beautifully and makes a simple, home-baked dessert taste incredibly exotic. Rhubarb crisp is delicious with regular cream or with ice cream.
If you’re going to be freezing your crisp, take it out of the oven about ten minutes early, let it cool completely and then wrap it well and freeze it. Crisps can be reheated either by baking from frozen or by letting them thaw first; just adjust your cooking time accordingly.