It's April, which means.....RHUBARB SEASON!  Yay!!

Our family loves rhubarb, and we're lucky enough to grow fields and fields of it...so we can bake with it whenever we want!  Once picked, the stalks don't last too long, unfortunately, so it's best picked fresh....or you can always chop a bunch up and store it in your fridge for a few days, or your freezer.  

Now, we normally mix rhubarb with another fruit, usually a berry (raspberries and/or strawberries are highly recommended...so good!), but it was so delicious by itself!  The tartness and unique flavor of the rhubarb really stood out, and might just be my new favorite type of crisp!

r h u b a r b   c r i s p

by: Kelsey Siemens
yields: 4-5 servings

Ingredients:
Filling:
4 cups chopped rhubarb

1/3 cup sugar*

1/2 tsp cinnamon

Topping:
1/2 cup flour

1/4 tsp salt

1 tsp baking powder

1/4 cup butter

2/3 cup of brown sugar

2/3 cup quick cooking oats

Directions:

1)  In a medium bowl, combine chopped rhubarb, sugar, and cinnamon.

2)  Distribute rhubarb into greased cocottes (it fills four, so if you just have three, then use another oven safe dish - or you can use an 8x8 pan).

3)  In a small bowl, combine flour, salt, and baking powder.

4)  Cut in butter with  pastry cutter or fork until the mixture resembles coarse crumbs.  

5)  Stir in brown sugar and oats.

6)  Sprinkle crumbs evenly over filling.

7)  Bake at 350 for 20-30 minutes, or until rhubarb is soft, and juice is bubbling.

*Note: We like our crisp quite tart, as it pairs wonderfully with a scoop of ice cream.  However, you may want to adjust the sugar to your own liking.*

This dessert is best served warm with ice cream, but will keep for a few days.  It's a great, no-fuss recipe to have on hand when you need a quick dessert!

As a toddler, I apparently liked chewing on stalks of rhubarb (which is extremely tart for those of you who have never tried a piece of rhubarb without sugar!), and it's now a running joke in my family that it's the reason why I'm so sour....  Super funny family.  Super funny.

Anyhow....Happy Rhubarb Season everyone!

-Kelsey