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Motor City Homestead » Blog Archive » Rhubarb

Rhubarb

We always grow lots and lots of rhubarb.  It’s one of the first pieces of produce to ripen in the spring, and it’s great to start eating fresh from the garden in May.  If you’ve never had rhubarb, it has the texture of celery, but is very tart - similar to a lemon.  Only the stalks are edible.  The leaves are actually poisonous. 

Rhubarb

Since we always have a ton of rhubarb growing around our yard (2 or 3 gigantic plants) I decided this year I was going to find the perfect Rhubarb crisp recipe, and I kept making new batches (to the everlasting joy of my family) until I came upon this one.  My search is over.  This is the recipe I’m sticking with.  I know there is a ton of sugar in it - but rhubarb isn’t naturally sweet like apples or peaches, so it needs extra sugar if it’s going to taste like a dessert.  I am going to mess with the sugar content and see if I can swap out honey for some, or just reduce it.  But for now, this is a great recipe.  Enjoy.

1 cup firmly packed light brown sugar

1 cup all purpose flour

3/4 cup quick cooking oats

1/2 cup melted butter

1 teaspoon cinnamon

4 cups sliced rhubarb

1 cup granulated sugar

2 tablespoons cornstarch

1 cup water

1 teaspoon vanilla

In mixing bowl, combine brown sugar, flour, oats, butter, and cinnamon.  Mix together until crumbly.  Press half of the brown sugar and oats mixture into a buttered 8 x 8 baking dish.  Top with the sliced rhubarb.

In a saucepan, combine 1 cup granulated sugar, cornstarch, water, and vanilla.  Cook together until clear, then pour over rhubarb.  Top rhubarb with remaining crumb mixture and bake at 350 for 45 - 55 minutes.  Serve warm with vanilla ice cream.

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