When I was little, my fondest memories were going into the garden and cutting a stalk of rhubarb and then sitting with a glass with sugar and dipping and eating it. I’m sure we all ended up with a stomach ache but I don’t have those memories haha.
I’ve tried to grow it, but have been unsuccessful so far. I will try again this year, but in the mean time, it’s off to the market I go.
This recipe is similar to my Apple Crisp. I have changed it a bit to give it a more fresh, spring like flavour though.
Rhubarb (I prefer the red coloured ones) Amount depends on how big your casserole is. I usually take about 8-10 large stalks.
1/3 – 1/2 cup of white sugar depending on tartness of rhubarb.
grated rind of one large orange
3/4 cup Gluten Free Oats
3/4 cup All purpose flour or Gluten Free all purpose flour (I use Bob’s Red Mill 1:1)
3/4 cup golden brown sugar (packed)
1/2 cup of cold margarine/butter
Wash and chop rhubarb into 1/2″ pieces. Place in a deep dish casserole dish. Once all the rhubarb is cut, add the white sugar and orange rind and mix thoroughly. Always cut enough fruit to come within a 1/2″ of the top of the casserole as it will shrink with cooking.
Add the “crisp” ingredients and cut in the cold butter with 2 knives or a pastry blender, until the butter /margarine is the size of peas.
Pack on top of the rhubarb and put right to the edge. I tend to pack fairly tightly as it keeps the juices in and gets a nice crisp texture. (always the best part 🙂 )
Cook in a 350 degree oven until the edges show bubbling juices and the top is golden brown.
Serve warm with a scoop of vanilla ice cream or eat it cold. Either way its a delicious taste of spring and I for one, look forward to each spring!
LIVE LIFE FULLY ❤