Our gardens are overflowing with ripe, delicious rhubarb right now, and this rhubarb berry crisp is the perfect way to start using it up!
Crisps are one of our favourite desserts. They can be made very quickly, often with ingredients you always have on hand, and are perfectly suited for a crowd. This recipe combines tart rhubarb with sweet berries to create a perfect dessert that can be served with ice cream or stand alone.
Bring this rhubarb berry crisp to your next summer potluck!
Rhubarb Berry Crisp
- 3 cups rhubarb, chopped
- 3 cups berries (blueberries, strawberries, raspberries), sliced if strawberries
- 1/2 cup all-purpose flour
- 1/4 cup oats
- 3/4 cup sugar
- pinch salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, cold
- Preheat your oven to 375F and take out a 9x9 baking dish.
- Add fruit in your 9x9 dish and mix to combine.
- Combine flour, oats, sugar, salt, cinnamon and nutmeg in a medium bowl and mix to combine.
- Cut in the cold butter to your flour and oats mixture. You can also crumble it with your fingers!
- Pour flour mixture evenly over your fruit and bake for 50-55 minutes or until golden brown on top.
- We used a 1:1 ratio of rhubarb to berries but if you prefer your crisp a little less sweet you can use a higher ratio of rhubarb.
- Serve crisp with ice cream, whipped cream, or as is!
River City Cookery http://rivercitycookery.com/
One final note: if you still have oodles of rhubarb after making this crisp don’t forget that you can freeze it
or try out these Rhubarb Tea Biscuits
It’s the season for rhubarb, are you ready?
Rhubarb may be a new vegetable for you (yes, it’s a vegetable!) or you may find yourself coming into a whole bunch of it thanks to a kind coworker or friend. Your next thought may be “what can I do with this stuff!” Never fear, we’re here to share how to freeze rhubarb so you’re able to enjoy it year round!
A few important things about rhubarb:
- The leaves are poisonous so make sure to cut them off (you can compost them)
- The stalks have a sweet and tart taste and are great in pies, crisps, and jam. You can also make stewed rhubarb to top your ice cream.
- It has been said that spring rhubarb is nicer to work with because it’s less woody. Why not take advantage while the pickings are plenty!
- You don’t need to do anything (i.e. blanch) to the rhubarb before you freeze it.
- Frozen rhubarb can be used in almost any way that fresh would be used in but be sure to check your recipes notes if you’re unsure.
How do Freeze Rhubarb:
1. Trim rhubarb stalks off the plant as close to the ground as you can.
2. Trim off the leaves (toss or use in your compost bin) and wash your stalks.
3. Chop into small pieces (0.5-1 cm in width).
4. Place in a freezer bag or container and freeze as is – I like to portion into 1-2 cups and label as such.
5. You can freeze them individually on a tray so that you can portion out what you like when you like. This way requires more space initially but can be more convenient for portioning in the long run.
Find more rhubarb facts from Getty Stewart here.