Our favorite way to use up spring’s bounty of rhubarb is in this classic dessert.
(The stalks, not the leaves which are poisonous.)
What Does Rhubarb Taste Like?
Elise Bauer
Have you ever tried biting into a piece of raw rhubarb stalk?
It’s like a hundred times more sour than a lemon (OK maybe a little exaggeration here).
It’s screaming tart.
Elise Bauer
It’s “what was I thinking?”
Anyway, rhubarb is not safe around this house.
The refrigerator half-life for rhubarb is a couple hours at best.
Elise Bauer
This last bunch we put to work into this lovely rhubarb crumble!
Feel free to experiment.
Adding More Fruit to This Recipe
Strawberry is a classic flavor combination with rhubarb.
Elise Bauer
Adding half strawberry in place of half the rhubarb in this recipe would work really well.
Apples, pears, and blackberries can also make up to half the fruit in this crumble.
However, traditionally a crisp includes oats or nuts in the topping, and a crumblelike this onedoes not.
Elise Bauer
Serve plain, or serve with fresh whipped cream,vanilla ice cream, or yogurt on top.
Or serve at room temperature or cold.
The number of cups can vary depending on the size of the cut rhubarb pieces.
Adapted fromCatherine Newman’s Rhubarb Crumblein Oprah Magazine, May 2009.
Spoon into a 9x13-inch baking dish.
In a food processor, pulse together 1 cup of flour, salt, and brown sugar.
Add the butter and pulse until the pieces of butter are pea-sized.
Spread the topping mixture over the rhubarb mixture.
Let cool for at least 30 minutes before serving.
Serve with vanilla ice cream or whipped cream.Did you love the recipe?
Let us know with a rating and review!
