The Times - Serving Waitsburg, Dayton and the Touchet Valley

I really like that time of year when I can start making desserts with fresh fruit, and rhubarb is usually the first to be used. One either loves rhubarb, or like my son, never acquired a taste for it. My mom would often make a rhubarb sauce, to be eaten with fresh cream, or plain in my case.

I like to add strawberries and/or blueberries occasionally. We have a huge rhubarb plant, so we can have it as often as we like, or share it.

While looking up the nutritional value of rhubarb, I found it is a vegetable, not a fruit, so I stand corrected. I also thought it was high in iron, which I have repeated, but it says it has Vitamin K, Vitamin C, and is high in fiber (eye roll). No iron, unless you find otherwise.

This recipe was shared with me by our Pastor Marj. She made it for coffee hour and it hit the spot.

INGREDIENTS/DIRECTIONS;

8 c rhubarb, washed and into ½ inch or ¾ inch pieces

Toss rhubarb in ¾ c. sugar and ¼ c. flour

Spread evenly in a buttered 8" x 8" x 2" square or round pan. Best to use glass pan as metal tends to turn the rhubarb brown.

Mix together well: 1 c. flour, 1 c. brown sugar (light or dark, doesn't matter), ½ c. rolled oats, (not instant), ½ tsp ground cinnamon, and ½ cup softened butter.

Sprinkle crumble over the rhubarb. Do not pat down. Bake at 375 for 30-35 minutes. Best served warm with vanilla ice cream or whipped cream.

This can be doubled (and usually is) for a 9" x 13" x 2" pan, same bake temp and time.

MY NOTES:

Marj said she added a teaspoon of orange zest to give it a little extra flavor. When I make it, I will add blueberries, as I have some in the freezer, and may add strawberries. I read on another recipe that they added walnuts to the topping, so I might try that.

One of many reviews on rhubarb crisp mentions cutting back on the brown sugar in the topping. Of course, that is an option if you think it may be too sweet for your taste.

I found several suggestions to use glass pans for a rhubarb crisp. That's a first with me. I did not know that. Next time I will for sure.

ENJOY! If you have any favorite rhubarb recipes, please send them.