Rhubarb is among the first vegetables to be harvested in the spring; out of the garden and onto the dessert table. It is my tradition to serve rhubarb crisp during memorial day weekend for our family get together. This recipe is simple, allowing the rhubarb to take center stage. I recommend to enjoy it with vanilla ice cream (or your favorite dairy free option).
5 stalks rhubarb (about 5 cups)
5 Tablespoons sugar
3/4 cup flour (I use King Arthur’s “measure for measure” gluten-free flour)
1 Tablespoon brown sugar
7 Tablespoons salted butter
Preheat oven to 375. Wash rhubarb stalks and cut into 1/2 inch rounds. Toss with sugar and pour into an 8″ x 8″ glass pan. Mix flour and brown sugar in a medium bowl with shallow sides, add the butter and mix with a pastry blender/cutter until small pea sized pieces of butter and flour are formed. Pour over rhubarb and bake till the top is just golden and the filling is bubbly, about 45 minutes. Remove from oven and serve warm with vanilla ice cream.