North Dakota - Rhubarb Crisp

I have to admit that Rhubarb is something that I have only recently come to appreciate.  I didn't grow up eating the sour, red, celery look alike fruit but apparently if I had been raised in North Dakota, I would have.  

Our family friend from North Dakota told me Rhubarb grows wild and abundantly in most parts of the state and that she remembers dipping the raw stalks into sugar and eating them for a springtime treat!  Her family also made Rhubarb sauce (like apple sauce) and plenty of Rhubarb desserts like Rhubarb crisp and Rhubarb pies - but don't even think about adding any strawberries into the pie - straight Rhubarb is the North Dakota way!  

Rhubarb season is April - September so now is the perfect time to give it a try if you haven't before! 

4 cups sliced rhubarb
1 cup light brown sugar
1 cup all purpose flour
3/4 cups quick cooking rolled oats
1/2 cup melted butter
1 teaspoon cinnamon
1 cup granulated sugar
2 Tablespoons cornstarch
1 cup water
1 teaspoon vanilla 


  • preheat oven to 350 degrees
  • place sliced rhubarb in a buttered 8-inch square baking dish
  • in mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly
  • in a saucepan combine granulated sugar, cornstarch and the 1 cup of water and vanilla
  • cook together until clear, then pour over rhubarb
  • top rhubarb with crumb mixture and bake at 350 degrees for 45 to 55 minutes 
notes & tips:
  • I used old fashioned rolled oats instead of quick cooking because I prefer their texture
  • don't worry about the strings that will result from slicing your rhubarb.  if you try to peel off all the strings (as you would with celery), you will end up with a big pile of strings and no rhubarb left.  : )  don't worry - the cooked fruit isn't stringy. 

I liked this recipe because it is a nice balance of tart and sweet.  If you like things a little more on the sweet side, serve your Rhubarb Crisp with a scoop of vanilla ice cream or sweetened whipped cream.  


No comments:

Post a Comment