Oh dear. I'd better post about this soon before rhubarb disappears from the grocery store shelves completely.
The truth is, I made this at least two months ago but just hadn't gotten around to posting about it. And, I must apologize, because you could have been making this lovely crisp for the last few weeks. It really is one of the better crisp (crumble?) recipes I've ever made--and I've made a lot of them.
The secret is, naturally, in the topping. Ina blends in quick-cooking oats--who would have thought? It turns the mixture into a crumbly cookie-like thing--you'll have to try it for yourself. At the moment, as I'm poised to run into the kitchen and fix a slap-dash dinner, I have neither the time nor the adjectives to do it justice. All I can say is, I was taking a spoon to the baking dish for days after I made this (in the morning or afternoon with only the dog as my witness), and the topping somehow retained crunch.
My only edit was to reduce the orange juice just a shade--I was a little short on fruit and was worried it would be soupy. It turned out to be a good call. The crisp was the perfect amount of juicy without being runny.
Make this and I promise at least one person will fall in love with you.
I have never made anything with rhubarb, but every time I see it I swoon over the color. I love crumbles, crisps, and all desserts like them that are simple and fruit-centric. Ina is my hero, so this is a must try, for sure.
ReplyDeleteI love that the topping stayed crisp. Must try this one for sure. Wonder if it would still be good with just strawberries, which we can get until October.
ReplyDeleteSue: Get yourself some rhubarb immediately! It's tart and delicious.
ReplyDeleteZoom: Let me know what you think!
your rhubarb is about to disappear and we still haven't had our first stalks yet! i'm eagerly awaiting its arrival. your crisp looks terrific!
ReplyDeleteI'm smiling because I have about 5 rhubarb recipes to post and I know I'll never get around to it. Am going to save them for next year after I post a couple more. (But by next year, I'll have a bunch of new ones to try!)
ReplyDeletegrace: Goodness, yours is late! Enjoy!
ReplyDeleteBarbara: I look forward to your recipes, whenever they appear!
The red is so brilliant. Is it the strawberries or the rhubard, or the combination? The red looks so bright it would make a great Halloween dessert if strawberries/rhubard were in season then.
ReplyDeleteBen: I've never thought of rhubarb as a Halloween dessert, but why not? Could chop and freeze some...
ReplyDeleteHow I miss rhubarb! The crisp looks amazing btw. And I already love your writing ;)
ReplyDeleteOh shaz, thank you!
ReplyDeleteI enjoy rhubarb when someone else makes it...I have yet to take the leap.
ReplyDeleteI totally get spooning out these fruit desserts right over the kitchen sink several times a day. Fruit desserts for me are very comforting.
Happy summer.
Velva
Happy summer to you, too, Velva!
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