Yes, Rhubarb is a tart vegetable used to make tasty desserts and sauces. The mere use of the word rhubarb can have many meanings when not presented on a menu:
- A bench-clearing brawl in baseball
- A hubbub or irrelevant chatter
- A Rhubarb Patch as describing the Brooklyn Dodgers Ebbits Field
- “Out in the rhubarb patch”, meaning out in a far off area
Here’s an easier to swallow meaning. . .This recipe is always a crowd pleaser and that's no bunch of rhubarb.
Rhubarb Crisp | chefgeorgehirsch.com
recipe by George Hirsch | Makes 4-6 servings4-6 cups rhubarb stalks, cut into 1/2 inch pieces
juice from one orange
1 Tablespoon orange zest, finely grated
1 cup Turbino sugar (sugar in the raw)
3/4 cup flour
Cover rhubarb with half of the sugar (1/2 cup sugar), orange juice, zests and marinate 1 hour. Mix remaining sugar and flour together and combine with marinated rhubarb. Grease a 9 inch ovenproof casserole or several small individual ramekins; add marinated rhubarb and sugar flour mixture to greased baking dish.
For the topping:
3/4 cup flour
1/4 cup butter, softened
1 Tablespoon ground cinnamon.
3/4 cup rolled oats (not instant oatmeal)
1/2 cup light brown sugar
Mix flour, butter, ground cinnamon until it makes a smooth pastry dough. Add oatmeal and brown sugar, crumble together and place on top of marinated rhubarb in baking dish.
Bake in a preheated oven at 375 degrees for 45 minutes or until top is light brown, the top is crisp and rhubarb is tender. Serve warm with coffee ice cream.
Mix apples, pears, peaches, plums or berries in with rhubarb for seasonal dessert variations. Mix in a hand full of pecans or walnuts for a crunchy addition.