There are few things more honest than a good baked fruit dessert. They’re perhaps the simplest, quickest and among the most healthy of our sweet options. A deep dish casserole fruit, sugar, flour, spices and a crisp topping. Rhubarb Crisp is amazing, but you can substitute any fruit you like. Mix your favourite combinations and play with spicing. It’s a great way to use up bits of frozen or fresh fruit and, because it’s sweet and pie-like, kids clamour for it.
Not my kids, but, hopefully, your kids. (*insert eye roll here*)
Big Plans, Little Detours
I had big plans for this year’s rhubarb. A pie with a rustic crust, a Grunt and a Raspberry Rhubarb Cobbler were all on the list. A pretty ambitious list considering that I’m the sole consumer of Rhubarb in our household.
The pie never happened. I gifted a HUGE bundle of rhubarb over the fence to a neighbour. Spending so much time at home we’ve become better acquainted with several neighbours, despite the fence between us. Two weeks ago, as restrictions began to lift, I saw they had family visiting for the weekend. They’ve been so kind, I thought it appropriate to gift them with the best offering I could think of. Rhubarb pulled straight out of the garden! So, no pie for me. Big smiles from my neighbours instead. (Which is ten times more satisfying!)
The Raspberry Rhubarb Cobbler did happen and was really (*ahem*) less than spectacular. So, notes for next year, but it’s not going to make it on this year’s blog roll because I refuse to publish something I would not be proud to put on my own table. But this, Rhubarb Crisp recipe, this I can publish.
Notes on a Theme
This brings us to my old standby, never fail, Rhubarb Crisp. In the recipe below I’ve listed the fruit base as six cups of fruit, but that depends on the size and depth of your pan. A good rule of thumb is to measure your fruit into your casserole dish or baking pan first. It may take a little less, or a little more fruit. Adjust accordingly. Saves you from having all topping and no fruit or… cleaning the oven after everything bubbles over.
Not that I’d know anything about that! (Oh GOD… the smoke.)
Sometimes the best food is the simplest food, done well. There’s nothing wrong with humility.
A country classic loaded with fruit and topped with a crisp, crumbly topping; this Rhubarb Crisp recipe will never let you down. Serve warm topped with whipped cream, ice cream or plain yogurt and fresh strawberries for a true taste of summer.
6 cups rhubarb, cut into 1 inch chunks
2/3 cup sugar
1/4 cup flour
2 teaspoons ground cardamom
*** Crumble Topping ***
1 cup butter, softened
1 cup brown sugar
1 cup flour
2 cups oatmeal or steel cut oats
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Pre-heat oven to 375⁰F (190⁰C). Pre-coat an 8 cup baking dish with non-stick spray. Wash & cut rhubarb then load into baking dish along with sugar, flour & cardamom and mix until lightly coated.
In a large bowl, cream together softened butter & brown sugar until smooth. Add flour & spices and mix lightly, then add oatmeal/ flakes and mix with wooden spoon or spatula until well blended, forming a moist, loose crumble.
Top prepared fruit with crumble topping, pressing lightly with the back of a spoon (or your fingers) to from a top ‘crust’. Place baking dish, uncovered, in center of 375⁰F (190⁰C) oven at for 40 – 45 minutes to bake. Juices from the fruit below will bubble through the crumble topping as it cooks, the top should be golden brown and crisp.
Serve warm or cold, with toppings like frozen yogurt, ice cream, whipped or clotted cream. Perfect for potlucks or a cottage getaway weekend.
No need to refrigerate leftovers, it will last a room temperature for up to three days. (Or, so I’ve heard, it never makes it that long in my kitchen.)
Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, recipe blogger and Food Business Consultant. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn, ten years in catering, and has been sharing all things delicious - right here - since 2010.