Any homemade dessert with fresh garden ingredients like rhubarb, peaches, strawberries, blueberries, etc. make me think of my nana. My nana is in Idaho. I visit her every few years. I didn’t grow up eating much of her food because I didn’t start staying with her in the summer until I was like 10 or 12. By then, she was much older and did less homesteading, less art, etc. Although we did paint some ceramics together one year. These days she’s in a wheelchair and spends a lot of her time looking at the squirrels that pass through her backyard. At any rate, the aesthetic of this rhubarb crisp reminds me 100% of my nana. Every bite makes me smile with fondness and a bit of nostalgia for a time that I didn’t even know.
The funny thing is that this isn’t even my nana’s (or grandma’s) rhubarb crisp recipe. It’s someone else’s grandma’s recipe, but it still brings the same amount of joy and nostalgia to me and my family when I make it.
I am in full summer mode. I only want fresh produce or treats made out of fresh produce, haha. I love this time of year so much. This rhubarb crisp fits that bill exactly!
Thanks to Serena at The Farm Chicks for this delicious recipes!
- 4 cups rhubarb (chopped)
- 1 1/4 cup all-purpose flour
- 1 cup oats
- 1 1/4 cup light brown sugar (packed)
- 1/2 cup melted butter
- 1 teaspoon ground cinnamon
- Sugar Sauce
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 1 teaspoon vanilla extract
- Chop rhubarb and set aside. Mix together the flour, oats, cinnamon, brown sugar and melted butter.
- Press one-half of crumb mixture into a buttered 7"x11" or 8.5"x11" baking dish
- Whisk sugar, cornstarch and water together in a glass bowl.
- Microwave until thick, clear, and bubbly, approximately 3-5 minutes. Remove from microwave and whisk in vanilla. Add chopped rhubarb atop pressed-in crumb mixture in the baking dish. Pour sugar sauce evenly over rhubarb.
- Top with remaining crumb mixture.
- Bake at 350 degrees until edges are bubbling and crumb topping is browned, about 30-40 minutes.