Guys, rhubarb crisp does not photograph super well. It’s one of those desserts that tastes amazing but doesn’t necessarily look the best. It’s a bit of a mess, crispy bits of sugar floating on top, big chunks of rhubarb sweet and tangy, all tossed together in a pan. My parents gave me some more rhubarb from the garden and so I had to make this rhubarb crisp recipe.
This is Betty Crocker’s rhubarb crisp. In my parent’s kitchen there is a worn, stained, falling apart copy of Betty Crocker’s Cookbook. Guys, Betty Crocker knows what’s up. I also love that this recipe included instructions on how to bake it in the oven and how to make it in the microwave. That’s how you know this book is the OG. It’s from a time when people would use their microwave for cooking not just for re-heating leftovers! A simpler time before we read all the articles about how microwaves (and everything else) gives you cancer.
Speaking of simple things, I’ve got a ripening strawberry! Little things make me happy. I’ve turned my backyard into a riot of colours and different flowers, herbs, vegetables and strawberries! I often think I belong somewhere where the warm weather lasts longer, the happiness I feel sitting in my backyard in the sunshine surrounded by life is unparalleled. Too bad I love Canada too much to ever leave.
I’m excited by all the blossoms on my tomato plants that promise to become tomatoes in the not too distant future.
I’ve got lettuce growing alongside wildflowers I planted last year. I can’t wait to harvest some for a fresh salad. There’s a house near me that has a beautiful peony bush that droops onto the sidewalk. I desperately want to cut some blossoms every time I walk by, I stop myself. Partly because I don’t want to anger my neighbour and partly because it makes me think of the original Rapunzel story, and what happens when you steal plants from your neighbour’s garden!
Now back to this crisp. Betty Crocker doesn’t put oats in her crisps. Oh no she doesn’t. Betty uses flour and sugar and some cinnamon. Keep it simple, keep it delicious. Betty knows what she’s doing. Crisps are so easy to make, way less labour intensive compared to pie! What are you all doing to suck all the joy out of summer? I’m trying to plan day trips, beach trips, cottage trips, working outside whenever possible. Blasting country music in the car when I drive, eating lots of fresh produce. Hooray for summer!
- 1 1/2 pounds rhubarb cut up (about 4 cups)
- 1/2 tsp salt
- 1 1/2 to 2 cups sugar (depending on how tart the rhubarb is)
- 3/4 cup flour
- 1 tsp ground cinnamon
- 1/3 cup vegan margarine
Pre-heat the oven to 350
Place rhubarb in an ungreased glass pan and sprinkle with salt
Mix together sugar, flour and cinnamon. Cut in the margarine and stir until the mixture is crumbly.
Sprinkle over the rhubarb.
Bake for 40-50min until the topping is golden brown.