Recipe · spring
Back-Corner Rhubarb Crisp
The first thing to make the week the stalks get thick enough to pull.
Meal: snackMain: rhubarbHands-on: 15 min
Ingredients
- 6 cups rhubarb, chopped
- 3/4 cup sugar
- 2 tbsp flour or cornstarch
- 1 cup rolled oats
- 3/4 cup brown sugar
- 1/2 cup cold butter, cubed
Steps
- 1Toss rhubarb with sugar and flour, spread in a buttered dish.
- 2Rub oats, brown sugar, and butter together until crumbly.
- 3Pile the crumble on top and bake at 375°F for 40 minutes.
- 4Rest 15 minutes so the juices thicken before serving.
Meet the plant
- RhubarbThe old neighbour in the back corner who was here before you and will outlast you.
Tips that help here
- Soil Is Alive. Dirt Is Not.Feed the living thing under your plants and the plants take care of themselves.
- Label the Lid, Not the JarA small habit that saves an hour every canning season.
- Canning Safety: What You Need to Know About BotulismA rare but serious toxin you can't see, smell, or taste — and why the canning method matters.
More like this
- Rhubarb & Ginger JamWater-bath jam from the first thick stalks of the year.
- Rhubarb KetchupA tangy, tomato-rhubarb ketchup with a hint of spice — great on burgers, meatloaf, or anywhere you'd use regular ketchup.
- Rhubarb ChutneyA sweet-spicy rhubarb chutney with warm Indian spices — delicious over pork, beef, or chicken, and it fills the house with an amazing smell while it cooks.