Recipe Level: Creative | Recipe Speed: Average | Season: Spring | Type: Dessert | Diet: Vegetarian
Tart and tangy rhubarb is one of the harbingers of spring. Rhubarb and strawberry is a classic combination, but rhubarb also goes extremely well with raspberries, apples, cherries, and pear. If you don't have much time, chop your rhubarb, put it in a pan with water and some sugar, and cook it into a sauce. If you do have time, make a crisp...
- 1 pound rhubarb
- 5 ounces or more frozen raspberries, or any other berry or fruit of your choice
- 1/2 cup maple syrup, or 1/2 cup sugar (you may want to add more, to taste)
- 1 1/2 teaspoons cinnamon (cardamom, ginger, and pepper also go well with rhubarb. Add them if you wish!)
- 2 teaspoons vanilla
- 1 teaspoon organic cornstarch (optional, this is used to thicken the liquid from the fruit)
- 2 cups rolled oats
- 1/2 stick butter, softened
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees, and butter a 9x13 glass baking dish.
- Rinse the rhubarb, cut the stalks in half to shorten them, and cut each half into quarters, lengthwise. Make 1/4-inch slices across the quarters. In your baking dish, combine the rhubarb slices with whole berries, or chopped apples or pears.
- Add maple syrup or sugar to the fruit, as well as the spices, vanilla, and cornstarch, if you're using it. Stir well with your (clean!) hands, or with a spoon or spatula, until all items are evenly distributed.
- In a bowl, combine the oats, butter, sugar, cinnamon and salt. Squish it all together with your hands, or do it the hard way and use a wooden spoon. Taste a little...does it need more salt, sugar, or cinnamon?
- Sprinkle the oat topping over the fruit.
- Bake the crisp until the topping is golden brown, and the fruit is simmering when you open the oven. I like to check it after 30 minutes, but it may take 40.