As I sit here writing this post, I’m enjoying a slice of the rhubarb crisp. This is probably some of the best rhubarb I’ve ever eaten. I found my local supplier by typing “rhubarb” into the local newspaper classified ad section. As a technology junky, I never thought about local households posting their garden excesses in the newspaper. When I found this out, I was too excited. Less than a mile away we found a family that prides themselves on growing rhubarb. They have a lovely house and a small household garden and they have rhubarb! The rhubarb that they grow comes from Maine and has been in the family for many decades. It’s an older plant that brings with it an incredible flavor. There’s a flora essence to the naturally tart rhubarb that makes it absolutely divine. Luckily rhubarb grows all summer in the mountains, so I’ll be able to get more rhubarb as it becomes available. I’m delighted. It is so delicious and tasty.
If you haven’t cooked a lot with rhubarb, it can be a rather intimidating ingredient I think. First of all, if you have access to a Cuisinart food processor, save yourself a lot of headache and use the slicer attachment to slice your rhubarb quickly and efficiently. Secondly, did you hear that if you eat the leaves of rhubarb you could be poisoned and die? My wild imagination as a kid extrapolated to thinking I would die if I ever touched the leaf part of a rhubarb, so I was always afraid to even touch the stuff. I was a weirdo. Since then, I’ve learned that the main poison in rhubarb is oxalic acid. Just now, I found out looking on Wikipedia that many plants have oxalic acid. It’s just that the rhubarb leaves are so very high in oxalic acid, but don’t let this deter you from enjoying rhubarb. You won’t die by touching the plant.
The rhubarb tart recipe I am sharing with you comes from my grandma. I didn’t often get rhubarb growing up, because it was hard to find in the grocery store. My mom never had a garden, so we had to rely on the grocery store for our produce. However, when we traveled from Indiana to Nebraska, Grandma thankfully always had some rhubarb in her freezer.
Off to get myself another slice of rhubarb tart! I hope you enjoy this recipe.
- 4 cups rhubarb, thinly sliced (about 2 pounds)
- 1 cup all-purpose flour
- 3/4 cup oatmeal
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon cinnamon
- 1/2 to 1 cup granulated sugar
- 1 cup water
- 2 tablespoons cornstarch
- seeds from 1 vanilla bean, or 1 teaspoon vanilla
- Preheat your oven to 350 degrees Fahrenheit.
- Wash and thinly slice the rhubarb. Place the rhubarb in a 9 x 9 inch square pan.
- Mix the flour, oatmeal, brown sugar, butter, and cinnamon together until crumbly. Set aside.
- In a saucepan, combine the granulate sugar, water, cornstarch, and vanilla. Bring to boil over medium high heat, whisking constant. Boil for a minute or two until the cornstarch congeals and the sauce is thick.
- Pour the sauce over the rhubarb.
- Cover the rhubarb with the crumble topping.
- Place the crisp on a parchment-lined baking sheet to catch any spills, and bake in a preheated 350 degree Fahrenheit oven for 40 to 45 minutes, until the crumble is golden brown and the fruit is bubbling.
- Remove the crisp from the oven and allow it to cool completely. Serve with ice cream.
- Thanks Grandma! I like my rhubarb tart, like Warheads tart, so I only use 1/2 cup of sugar when making my syrup filling. I understand that this may be too tart for some people, so you can add up to 1 cup of sugar. If you are unsure, start with 3/4 cup of sugar.