Rhubarb Crisp is also known as an early spring tart. Rhubarb, known as the pie plant, is a tart vegetable used to make tasty desserts + sauces, which happens to be rich in vitamins and minerals. Rhubarb is also a sign of spring, being one of the earlier-harvested vegetables of the season in the Northern Hemisphere. This is good news - happy Spring!
Rhubarb Crisp (*see seasonal options below)
Makes 4-6 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
4-6 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), orange juice, and zests. Marinate for 1 hour. Mix the remaining sugar and flour and combine with the marinated rhubarb. Grease a 9-inch ovenproof casserole or several small individual ramekins; add the marinated rhubarb and sugar-flour mixture to the greased baking dish.
See Below For the topping:
3/4 cup flour
1/4 cup butter
1 Tablespoon ground cinnamon.
3/4 cup rolled oats (not instant oatmeal)
1/2 cup light brown sugar
Mix flour, butter, and ground cinnamon until it makes a smooth pastry dough. Add oatmeal and brown sugar, crumble together, and place on top of the marinated rhubarb in the baking dish.
Bake in a preheated oven at 375 degrees for 45 minutes or until the top is light brown and the top is crisp, and the rhubarb is tender. Serve warm with coffee ice cream.
Tip:
*Substitute Rhubarb in fall, winter, or summer with apples, pears, peaches, plums, or berries with the rhubarb for seasonal dessert variations.
Mix in a handful of pecans or walnuts for a crunchy addition.
