Some of you in the south aren’t as familiar with rhubarb as those in the north – I love it, I grew up with rhubarb in Wisconsin when I was a kid. I got a bit from my daughter Jessica who currently lives in Wisconsin and is growing a nice patch of her own – At Home Take Two – last September – I froze about 4 quart bags when we visited and brought home with me in the RV. I used up the last bag making a really good rhubarb crisp.
1 cup brown sugar
4 cups chopped rhubarb – if frozen keep frozen – stir the brown sugar in and set aside while making the crust
3/4 cups brown sugar
1 cup flour
1 cup oats
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup butter, margarine, or shortening chilled
Put the crust ingredients in a bowl, cut the butter into the dry ingredients until it is all crumbly – put half in a 8 x 8 inch pan and press onto the bottom. Spoon the rhubarb/sugar mixture and top with the remaining crumbs and press down a little.
Bake at 350 for about 1 hour until nicely browned. Serve warm with vanilla ice cream. For those of you who do not know this is what chopped up rhubarb looks like – it can be green or red – mine was a mixture. My recipe was for apple crisp and I replaced the apple with rhubarb and added a little more sugar (rhubarb is not sweet!)