MADDIE DAY here with a yummy rhubarb crisp for you.
I know we've had a LOT of rhubarb recipes here lately, but that's because the plant is ripe in the garden. I figured there's nothing wrong with one more way to present that strange fruit/vegetable that can take over a corner of your garden and has poisonous leaves. (The smaller leaves in the middle of tis photo are the terribly invasive goutweed that's been trying to take over my garden for years. Grrr.)
Like book plots, there aren't that many ways to fix rhubarb, but the variations on a plot - or a recipe - are infinite.
I really liked the touch of orange in this version, and the chopped pecans in the topping. If I'd had local strawberries in the house when I baked, I would have mixed the two fruits. Next time!
I just got in a box of Christmas Mittens Murder ARCs, which includes my novella "Murderous Mittens." It has nothing to do with rhubarb, but I'd love to send one commenter an ARC. The three-novella collection will be out in late September.
Rhubarb Crisp
Sugar is already mixed with rhubarb here. Salt not in photo. |
6
tablespoons room temperature butter, plus more for
greasing pan
2½ pounds
rhubarb, cut into 1½-inch pieces (about 5 cups)
1/2 cup white sugar
1 tablespoon
orange juice (I used a clementine for the juice and zest)
1 teaspoon
orange zest
¾ cup
brown sugar
½ cup
all-purpose or whole wheat flour
½ teaspoon
cinnamon, or to taste
Pinch salt
3/4 cup rolled oats
½ cup chopped pecans
Preheat
oven to 375 degrees F. Grease an 8- or 9-inch square baking or gratin dish with
butter.
Toss
rhubarb with white sugar, orange juice and zest, and spread in baking dish.
Combine the brown sugar, flour, cinnamon, salt, oats, and pecans. Add the butter and smoosh together with a spatula or your clean hands.
Crumble the topping over rhubarb.
Bake until bubbling at the edges and beginning to brown, 35 to 45 minutes.
Serve warm or at room temperature with vanilla ice cream or whipped cream. Yum!
Readers: What's your favorite crisp or rhubarb dessert?
I'll send one commenter an advance copy of Christmas Mittens Murder. Be sure to mention your email address so I can reach you if you're the lucky winner.
📕🕮📚
We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.
Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.
I’ve never heard of rhubarb crisp - thanks for sharing the recipe. Love apple and rhubarb crumble - perfect balance or sweet and sour.
ReplyDeleteRachaelfernandes@hotmail.com
Thank you for the delicious sounding Rhubarb Crisp recipe. Think with all the goodies, this would be the one recipe to turn the skeptics of rhubarb into lovers.
ReplyDeleteDon't think there's a crisp I don't like. We change it up with the season of what fruit is available. I probably fix apple most because it's the one fruit available all year that tastes worth baking with. Plus hubby loves anything with cinnamon - lots of cinnamon. :)
Would LOVE the opportunity to read and review "Christmas Mittens Murder". Thank you for the fabulous chance to win an ARC! Love all the books of all the authors, so know it's going to be a fabulous read. It's already on my TBR list.
2clowns at arkansas dot net
I've never tried rhubarb. Our friends have a garden full of it. I will have to see if they'll share some!
ReplyDeleteWell shoot I did something wrong on my comment, it says anonymous...lol Michele4ou@att.net
DeleteDefinitely will try this recipe. I am a fan of crisps! And not afraid to try rhubarb.
ReplyDeleteJess
Maceoindo(At)Yahoo(dot)Com
This looks delicious Edith! I'll try it this weekend.
ReplyDeleteThat recipe looks delicious! Never tried rhubarb crisp before. My favorite crisp is apple. My favorite rhubarb dessert is strawberry/ rhubarb pie. ladyofshalott03(at)yahoo(dot)com
ReplyDeleteYou are our lucky winner, Dawn! Congratulations, and please check your email.
DeleteThank you for the recipe. I will definitely make this! My favorite rhubarb recipe is "Rhubarb Angel" - A crumb crust is topped with sweetened rhubarb and covered in coconut-flecked meringue for a perfect summertime dessert. Thank you for the chance to win!
ReplyDeletemadamhawk at gmaiil.com
I have never made a rhubarb dessert Thank you for the recipe deborahortega229@yahoo.com
ReplyDeleteYour recipe sounds so good. I love rhubarb! I made a rhubarb strawberry pie a couple days ago. So good! My favorite for sure. Thank you for the chance! Love the book cover!
ReplyDeletejarjm1980(at)hotmail(dot)com
I just made a strawberry rhubarb pie and had enough strawberry and rhubarb to make a crisp! My recipe is similar to yours - just switched up to have the sugar be half brown sugar and no zest.
ReplyDeleteI’ve never had rhubarb. I like peach crisp
ReplyDeleteWskwared(at)yahoo(dot)com
I just love strawberry rhubarb pie. I just found what I think are aphids on my plant so now I have to do some research on what to do about it. Dumb bugs! ckmbeg (at) gmail (dot) com
ReplyDeleteI'm partial to rhubarb crisp myself but really anything with rhubarb is good in my book. And yes i love a bit of orange w/ it as well
ReplyDeletefruitcrmble AT comcast DOT net
This looks delicious! I haven't eaten rhubarb before but I was gifted a jar of blueberry rhubarb jam that I have yet to open.
ReplyDeleteDlcnason1@msn.com
Thank you, Edith/Maddie! You can never have enough rhubarb recipes, and yours seems scrumptious!! This crumble shall be made!!! So far, my favorite rhubarb recipe is this one:
ReplyDeleteRHUBARB CUSTARD PIE WITH STREUSEL CRUMB TOPPING
Serves:8
INGREDIENTS
1 (9 inch) pie crust
4 1⁄2 cups rhubarb
1 1⁄2 cups sugar
1⁄4 cup flour
1 pinch salt
2 eggs
1⁄2 teaspoon vanilla
TOPPING
1⁄2 cup flour
1⁄2 cup sugar
1⁄4 cup butter
DIRECTIONS:
Prick pie shell with fork and bake at 450 for 5 minutes.
Combine rhubarb, flour, salt, sugar, and let sit for 15 minutes.
Beat eggs slightly and add vanilla.
Stir vanilla and eggs into rhubarb mixture and pour into pie shell.
TOPPING:
Stir together flour and sugar. Cut butter into mixture until it is crumbly and well incorporated.
Sprinkle over pie.
Bake at 425 degrees for 15 minutes and then reduce heat and bake at 350 degrees for 30 minutes more.
ENJOY!
Thanks again for sharing brilliant cozies, and delicious and ingenious recipes!!!! Luis at ole dot travel
I have never eaten rhubarb. I do like a cherry or peach crisp!
ReplyDeleteNancy
allibrary (at) aol (dot) com
I can never get enough strawberry-rhubarb pie. But crisps are always good and I'm going to try this. Thanks for the giveaway.
ReplyDeletesallycootie(at)gmail(dot)com
I love apple crisp, but any fruit is good for this. I've never cooked with rhubarb, but this may be my first recipe to try!
ReplyDeleteRhubarb cake or rhubarb sauce. My great grandma would make sauce and we would sit on the kitchen stairs and eat it.
ReplyDeletebmedrano34 at yahoo dot com
Hi Maddie! I love apple crisp but this rhubarb with orange sounds so good. I love orange in anything. I'd love to review your new ARC. aprilbluetx at yahoo dot com
ReplyDeleteI like strawberry rhubarb pie. sgiden at verizon(.)net
ReplyDeleteI really love apple crisp! But thank you for this recipe. I never know what to do with rhubarb. So I will be making this. It sounds so much like what I remember my mam-maw making
ReplyDeleteschweitzereva23 at gmail.com
Thank you for sharing the recipe, and thank you for this chance to win. I like rhubarb strawberry jam. My favorite crisp is apple. areewekidding(at)yahoo(dot)com
ReplyDeleteA popular recipe here is rhubarb salad- cooked rhubarb, strawberry Jello, whipped cream. Super easy and cold for summer, no oven required. There's some good rhubarb cake recipes I've collected over the years, plus crisp, jam, and pie that are all good. Rhubarb patches are huge and almost everyone has one here so there's never a shortage of new recipes to try. I'll add yours into the rotation!
ReplyDeletekozo8989(at)hotmail(dot)com
I checked with my sister and neither of us remember having rhubard while growing up. Somehow it just passed my family by, I guess.
ReplyDeleteThat said, my association with it is to immediately think "slimy", like okra.
Hmmm
libbydodd at comcast dot net
Not slimy at all, Libby! But it's very tart, so use the full measure of sugar. We didn't have it growing up, either, but given my mom's taste, the era, and our southern California setting, that's not a surprise.
DeleteI really like rhubarb and your recipe looks delicious! We also had rhubarb growing in a back corner of our yard. My Dad used to make a rhubarb bread and it was delicious. I wish I had his recipes. Thanks for sharing your recipe.
ReplyDeletediannekc
DeleteMy email: diannekc8(at)gmail(dot)com
DeleteOur family has a rhubarb patch that we just love to harvest! Love everything made with rhubarb and your recipe is great but I had to omit the oatmeal and do a different topping in the past few years. Everything made with rhubarb is delicious!!! Thank you!
ReplyDeleteI love rhubarb anything!! My favorites are rhubarb custard pie and rhubarb crisp. I'll have to try your recipe.
ReplyDeleteSue Farrell
farrell@crosslake.net
I love cherry crisp and apple crisp. I especially love it warm and topped with vanilla ice cream. Yum!!! cherierj(at)yahoo(dot)com
ReplyDeleteI like apple crisp. lindaherold999(at)gmail(dot)com
ReplyDeleteThanks, everybody! Our lucky winner is Dawn P. Congratulations, Dawn, and please check your email.
ReplyDelete