Early Summer Rhubarb Ramblings
by Ginger and Baker
Very few things evoke the fresh green promise of early summer like the taste of rhubarb. Most likely, you either crave rhubarb’s brash, tart flavor or, well, not so much. Here at Ginger and Baker, we grew up loving rhubarb’s particular wild charm and just can’t get enough, so we’re offering another easy rhubarb recipe to try.
If you’re lucky enough to haverhubarb in your backyard, pick some ripe, red stalks, ditch the leaves and get started. Otherwise, put the word out to neighbors or find it at your grocer’s, either fresh or frozen.
The recipe we’re sharing is a classic crisp with attitude. We’ve added extra rhubarb and cut back some sugar in the filling, then built a topping of rich oats, cinnamon and dark brown sugar. Every bite offers a delicious puckery kiss mingling with cinnamon sweet crumbles. Top with a scoop of vanilla ice cream and even the most rhubarb averse might reconsider.
- 1/2 cup sugar
- 3 Tbsp. cornstarch
- 1 cup water
- 5 cups sliced rhubarb
- 2 tsp. vanilla extract
- 1 cup unbleached flour
- 3/4 cup old fashioned oats
- 1 tsp. cinnamon
- 3/4 cup packed dark brown sugar
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter, melted
- vanilla ice cream, for serving
Preheat oven to 350 degrees. Lightly coat an 8×8-inch pan with cooking spray or butter. In a medium saucepan whisk together sugar and cornstarch. Whisk in water until smooth. Bring to a simmer and cook over medium heat until very thick, stirring occasionally, about 5 minutes. Remove from heat and add vanilla followed by rhubarb, stirring to coat. Set aside.
In a medium bowl whisk together flour, oatmeal, cinnamon, dark brown sugar and salt. Add melted butter and mix until well combined. Press 1/2 of oat mixture into pan. Spread with rhubarb mixture. Crumble remaining oat mixture on top. Bake for 1 hour until rhubarb is bubbling and oat mixture is toasty brown and crisp. Top with a scoop of vanilla ice cream.