Better Rhubarb Crisp
Most rhubarb crisp is just not crisp enough. This version lives up to the labelling!
It’s spring. There’s only a few things coming out of the garden right now - and one of those things is rhubarb. In fact, if your plants are mature, you probably have a lot.
Now ask yourself: what is it about rhubarb crisp that makes it good? Is it the rhubarb - or the crisp? If there was rhubarb but no crisp - would it even be a dessert?
Be honest with yourself. There’s no shame in it. Rhubarb is barely edible. All pests leave it alone for a reason! In fact, it’s only a dessert when it is transported to the palate on a chassis of sugar, spices, butter and oats.
This recipe doubles down on the good with a top and bottom crust, and works with rhubarb’s insane tartness to make something truly wonderful.
Directions
Preheat oven to 375F.
Combine flour, brown sugar, oatmeal, spices and salt until it’s all one color.
Add the butter and “cut it in”. This involves mixing it with a fork and knife until it’s all in clumps, and then using your hands to massage it into a “meal” of sorts.
It starts out like this… 
But this is the ideal final texture for the crumb. Put about 1/2 the crumb into a greased 9”x9” pan, and push it down firmly with a fork.
A nice, firm bottom layer adds a chewy texture - but it also browns a bit in the pan - adding even more flavor! Mix the chopped rhubarb and 1/2 cup white sugar in a bowl.
Spread the rhubarb mix evenly in the pan.
Evenly distribute the remaining crumb on top of the rhubarb.
Place on the middle rack of a 375F oven for 50 minutes.
It should be golden-brown when it’s done. Remove and let cool when time is up. It can be served hot - but it stays together better after it has cooled for an hour.
Serve as is, or with ice cream, or cool whip, or whatever suits your fancy!
Why it works
Sweet, crunchy, tart and chewy. This recipe has it all. I have nothing more to say - so give it a try and let me know what you think!
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Here’s a video on how to make it: