This recipe from Whipped was really tasty, really easy, and really quick (for preparation). I already bought the rhubarb (I knew I wanted to use it in some way) and already had the other ingredients. Not having to go to the store gives it extra points for quick & easy.
As easy as it was, there are two minor things I learned. I shouldn't have used a plastic container to store it. It wasn't so crisp the next day. It makes sense that all the moisture from the rhubarb sealed tightly with the "crisp" would make it a little soggy. But it was still delicious! I also spent more time on the sugar water mixture than necessary. It wasn't looking completely transparent in the pot, but when I lifted the spoon and let the mix drizzle off I could see that it was transparent. With the cornstarch, I don't think it would ever be as clear as simple sugar water.
Here are some quick facts about rhubarb. Many sources say the leaves are poisonous, so make sure you remove them completely. They are also dangerous to animals, so if you plan on growing rhubarb, take that into consideration. The Rhubarb Compendium gets very scientific about how poisonous they are (or are not). There are red, green, and in-between varieties with no difference on the taste. However, it of course makes a huge difference on presentation! I don't think a rhubarb pie or crisp would be the same without the gorgeous red color.
How do you like rhubarb?
Rhubarb Maple Crisp (to top)
from Whipped
1/2 cup light brown sugar, firmly packed
1/2 cup maple sugar (if you don't have this, do 1 full cup brown sugar)
1 cup flour
3/4 cup oats (I like it better with old fashioned, not quick cooking. Either way will work)
1/2 cup melted butter
1/2 teaspoon cinnamon
4 cups sliced rhubarb
3/4 cups granulated sugar
2 tablespoons cornstarch
1 cup water
1/2 teaspoon vanilla
Combine brown sugar, maple sugar, flour, oats and cinnamon in a bowl. Stir with a whisk to combine all the dry ingredients. Slowly add the melted butter stirring to combine. Mix together until crumbly.
In a saucepan combine the water, granulated sugar, cornstarch and vanilla. Cook and stir until the mixture becomes transparent and has thickened.
Press about 1/2 of the crumble mixture into the bottom of a pie plate or 8 inch square pan. Top with sliced rhubarb. Pour the water and sugar mixture over the rhubarb. Sprinkle the rest of the crumble over the top. Bake in a 350 degree oven for 45-50 minutes or until it is bubbly and topping is slightly browned.
Serve warm with a scoop of vanilla ice cream or cold. It tastes great the next day!
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