Mark Bittman entitled this recipe "Rhubarb Crisp That Stands Up to Pie."
I disagree. Nothing could top my mother's rhubarb pie!
I'm not saying this crisp wasn't good, it was excellent. One thing's for certain...it's a heck of a lot easier to make than pie. I'm a purist when it comes to rhubarb recipes...I don't like to add other fruit to it. And this one is pure rhubarb. So, if you're one of those people who hates dealing with crust, this will be your answer.
Rhubarb Crisp
Mark Bittman, New York Times: May 14, 2010
Ingredients:
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
Method:
Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
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32 comments:
Hmmmmmmmmmmmmm, looks yummy :D
Thank you for sharing and have a "WONDERFUL" day
xxx
http://abudhabifood.blogspot.com
I think this is one of the most purist way to prepare rhubarb too. Looks delicious!
Rhubarb is at its summer peak as well.
Velva
Crust and I do not get along particularly well so this would be perfect for me.
What a great time saver!
The crisp looks easy and delicious. I don't find much rhubarb here so perhaps I can substitute with pears or peaches and I am sure the crisp would work as beautifully!
One of my favorite desserts! yours looks delicious.
Cheers,
Rosa
Yum... but as I still dream of my grandmother's rhubarb pie, I too doubt it stands up... ;) I need to find her recipe, both so I can make it AND so that I can compare it to your mother's!
One of my favourites!!! I am making strawberry banana bread today....happy baking to you. xoxo
I am a pie kind of girl typically, but I do swing back and forth a bit between crisps and pies.
I agree about rhubarb. Let's not mix it with something to dilute it's lovely flavor. This looks wonderful! I do however make strawberry rhubarb pie for my son when he visits because if I don't I have to listen to pretty constant whining...
xxoo,
RMW
I agree-- nothing tops mama's pie!
I still need to bake with rhubarb...everytime that I see a recipe with rhubarb I feel that I am missing something. This crisp looks so good...
Hope you are having a nice week Barbara :)
Love this Barbara look amazing love the color!
I bet your mama's pie is a sight to behold! I do love a good summer crisp! This looks delish.
I feel the same way about rhubarb pie, just the rhubarb pleas! I miss rhubarb here it's a lot harder to find. I did pick some up the other day I found it at Whole Foods. I didn't have enough for a pie, and wanted to make a crips. Instead I made a plum and rhubarb tart...what a disaster that was! Anyway this crips looks awesome I wish I could have a bite. (when I was little living in Michigan my mom used to serve just a dish of cooked rhubarb sweetened of course, I loved it!)
This looks delsh! Sadly the Doctor has banned my DH from eating rhubarb, says it triggers his gout!
I feel warm and satisfied just staring at it my friend, how beautiful :D
Cheers
Choc Chip Uru
I go through phases with crusts but one thing that's for sure is I always love rhubarb! Yum!
Pie Crust and I never seem to get along. However, I've recently warmed up to rhubarb which has been on my no no list for as long as I can remember so perhaps now I can finally bake up some rhubarb goodness for both myself and Marion!
Thanks for sharing, Barbara.
What I like about the crisp concept is that its easy to make... pies take a little time if you do them from scratch. This is a toss and sprinkle and bake operation and the oatmeal makes you feel like its good for you too! Nummy recipe.
As much as I love a good crust sometimes I just don't feel like making one. Love the oats and pecans in this topping and bet it would be delicious with peaches.
I'll take a crisp over a pie any day! This looks delicious!
I love crisps and cobblers.....so easy to make and they taste delicious. Your rhubarb crisp looks fantastic with that wonderful topping!
Some years, all I want is tarts, but this summer, I've been drawn to crisps. The all rhubarb filling and the pecans in the topping sound delicious!
The classical combo of orange, oats & rhubarb never fail me!
I love the added pecans here for added crunch! I wouls so serve this with hot custard,...oooh yeah!!
:)
You know I'm a rhubarb lover and I dread pie crusts. So this is up my alley!
now you're just goading me, rhu-barbara. :)
as crisps go, this looks like one of the finest!
It's not that I mind making pie crust but this sounds like it probably has less calories than regular pie. It sounds delicious and anything with pecans in it, gets my thumbs up!
Barbara, I just picked a bunch of rhubarb from my garden that I was going to freeze…well not any more! I am definitely making this, it looks so delectable!
Hi Barbara,
Thanks for sharing the recipe, I bought some rhubarb at the greengrocers so might make this for Sunday night dessert.
Happy weekend
Hugs
Carolyn
the rhubarb harvest at the farm was a little slim this year. I would have to supplement my batch in the freezer, but this looks well worth it!
barbara --
you won my cookbook giveaway!
congrats!
please email me your address
vanillasugarblog@aol.com
Wonderful recipe! I don't love crust and this is perfect, Barbara!
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