Rhubarb Crisp

What is rhubarb?

Though it's most often associated with dessert, rhubarb is actually a vegetable. Aside from it's pink color, it looks a lot like a celery stalk. You can eat rhubarb stalks raw, but it's extremely tart, so most recipes call for cooking it. The leaves, which you probably won't see when you buy it, are poisonous and should not be eaten.  (It was a big problem in WWI in Britain.)

When is rhubarb season?

Though you can find rhubarb in some places yearlong, it's only in season in the U.S. from April to June. It'll be difficult (since strawberry rhubarb pie is THE BEST), but we recommend waiting until you can get the good local stuff. 

What should I look for when buying rhubarb?

It's not all about the color. Hot pink does not equal a better tasting stalk of rhubarb. (But it is a lot prettier.) You'll want to look for firm, crisp stalks, nothing limp or speckled with a lot of blemishes. 

Can I use frozen rhubarb?

Sure can! Just be sure to measure the rhubarb while it's still frozen for the proper amount—once the rhubarb thaws, it will shrink in size, soften and leak out its juices, making measuring it a messy and inaccurate affair. Be sure to reserve all of its juices as it defrosts—there's precious pectin content in there that we want to keep inside the crisp, to help thicken the sauce as the rhubarb bakes.

What else can I make with rhubarb? 

Rhubarb jam is a deliciously tart spread that goes well on toast, in oatmeal, or baked into crumb bars. Rhubarb pie is also amazing and proves that rhubarb stands on its own and does not need strawberries to play second fiddle to. 

Dark brown sugar vs. light brown sugar vs. golden brown sugar—what's the difference?

All brown sugars have some degree of molasses content added back into the mix of their white granulated sugar base. Golden brown sugar has the least amount of molasses, dark brown sugar has the most, and light brown treads the middle ground. You can use any of these sugars in this recipe! If you like a stronger hint of molasses flavor, go with dark brown, and if you're not too keen on that deep syrupy vibe, go with golden brown sugar—they're all delicious, and it's up to personal preference!

Can I use different varieties of cinnamon?

Absolutely. Again, this is up to personal preference. There are two main types of cinnamon: cassia cinnamon, which is the most common type found in most grocery stores, and Ceylon cinnamon, which is native to Sri Lanka and tends to be a little more expensive. Both are processed from the inner layers of bark from a genus of evergreen cinnamomum trees. Cassia cinnamon has a more punchy, spicy kick to its flavor profile, is usually darker in color, and its pronounced characteristics hold up really well when made into cinnamon sugar. Ceylon cinnamon is a lot milder and more nuanced in flavor—it's almost more floral than it is spicy and sweet. 

What about leftovers?

Leftovers of this crisp will keep great in the fridge in an airtight container for up to 5 days and in the freezer for up to 3 months. For reheating we definitely recommend avoiding the microwave, and instead use the oven. Crank it up to 375º and wait until the crisp is nice and bubbly. Top with ice cream and enjoy!

Can I make this gluten free?

Yes! We would swap the flour for almond flour and the oats for the gluten free kind. Though if you can't find them, replacing both the oats and flour with almond flour will work totally fine. You could even swap the oats for some chopped nuts or seeds~

I need more spring recipe ideas! I'm sick of winter produce. 

AMEN! Our super simple spring dinners will re-inspire your weeknight menu. More of a cake person? Our spring-inspired cakes and cupcakes are not only perfect for Easter brunch—they're wonderful for just about any weekend, regardless of the crowd size.  

If you've made this recipe, leave us a comment below and don't forget to rate it! We love hearing from you.