I have eaten a lot of rhubarb crisp in my day.
Fruit crisps are just about the easiest dessert going…Like a pie without the fuss. You get that addictive combination of tart, soft, saucy fruit and a crisp, buttery topping plus they take all of five minutes to throw together.
Fruit crisps, or crumbles (which ever name you prefer) were my mom’s go-to dessert to feed a crowd when I was growing up. They’re one of the best ways to showcase and enjoy in-season fruit and easy to whip up, especially when you hate to come in from the garden to get supper on.
Rhubarb crisp (any fruit crisp, really) has been an all-time favourite of mine. Something about the way the fruit bubbles up from under the crust and creates a toffee-like sauce around the edges, and that sweet buttery topping…
I know ice cream is a popular accompaniment to rhubarb crisp but I prefer a little cream alongside. It adds a richness to the sauce but doesn’t take over.
If you want to get your kids cooking I’d say start them with rhubarb crisp. They can pull the rhubarb, give it one tart bite (so they can understand the magical transformation of rhubarb cooked with sugar) and then get chopping. The topping doesn’t have to come together perfectly to make a great crust.
If you’d like to make a gluten free rhubarb crisp:
Substitute ground almonds or brown rice flour for the flour called for in the topping and to thicken the filling.
A big thank you to baker extraordinaire, Movita Beaucoup, for the cardamom + rhubarb idea.
Ginger Cardamom Rhubarb Crisp
- 4 cups chopped rhubarb
- ½ cup sugar
- ¼ cup Grandma Fancy Molasses
- ½ tsp. ground ginger
- ¼ tsp. cardamom
- 2 Tbsp. flour
- 1 cup flour
- 1 cup old fashioned rolled oats
- ½ cup brown sugar
- ½ tsp. ground ginger
- ½ cup butter
- Preheat oven to 350 F
- In a medium bowl combine rhubarb with sugar, molasses, spices and flour. Toss to coat and scrape into a 9” by 9” (or thereabouts) baking dish.
- In another bowl combine the flour, oats, sugar and ginger.
- Cut in the butter with a pastry blender or rub with your fingers, until the mixture forms pea-sized chunks.
- Sprinkle over rhubarb mixture and bake for about 35 minutes, until fruit is bubbling and topping is starting to brown.
- Serve with a drizzle of fresh cream.
One more thing…
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