This is the first spring that I've paid close attention to seasonal food, so I've been reading quite a bit about rhubarb lately. Before this weekend, I had only tried it once (in a strawberry-rhubarb pie last year) and vaguely knew what it looked like.
Some new friends invited us over for dinner tonight. When I offered to make dessert, I made sure to look for a seasonal recipe and had rhubarb on the brain. I turned to Martha Stewart's Everyday Food: Great Food Fast cookbook since the chapters are organized by seasons. Rhubarb Crisp was the perfect choice: even if the rhubarb isn't a hit, pretty much anything is good when it's in crisp form, right? As the recipe suggested, I'll be serving it warm with strawberry ice cream.
Edit: special thanks to my blogging mentor Jenn for helping me edit this photo!
Adapted from Martha Stewart's Everyday Food: Great Food Fast
2 pounds rhubarb
1 1/2 c. sugar
3/4 c. flour
1/2 c. (1 stick) unsalted butter, chilled, cut into pieces
1 c. rolled oats
1/2 tsp. ground cinnamon
Strawberry ice cream for serving (optional)
1. Preheat the oven to 400. Slice the rhubarb stalks on the diagonal into uniform 3/4 inch-thick pieces. Place in a 9x13 inch baking dish; toss with 1 cup of the sugar and 1/4 cup of the flour.
2. In a food processor, pulse the remaining 1/2 cup of flour with the butter until the clumps are pea-size. Add the remaining 1/2 cup sugar, the rolled oats, and cinnamon; pulse just to combine. Sprinkle over the rhubarb.
3. Bake until the rhubarb is tender and the topping is golden, 35 minutes. Serve warm with ice cream, if desired.