Rhubarb is an unjustly-maligned vegetable. Yes, even though rhubarb is most commonly served in sweet dishes, it is actually a vegetable. In its uncooked form, ripe stalks resemble large rosy celery. If you are lucky (or smart) enough to own a rhubarb plant, don’t get rid of it! It is super-easy to grow, requiring virtually no maintenance.
When harvesting rhubarb, focus on the rosy-green stalks. Discard the leaves in a place where children or pets cannot get them; the leaves contain a compound that can cause the throat to swell so that breathing is impaired.
But hang on to those delicious stalks. You can make an easy and utterly delicious dessert in minutes with them! One of my favorites to make is this Rhubarb Crumble recipe. Yes, it has plenty of sugar in it, but I use only oats instead of white flour for the crisp topping. At least that way there is plenty of fiber in your dessert as well.
This can easily be made gluten-free if you use gluten-free oats.
Rhubarb Crumble Recipe
What You Need:
For the rhubarb filling:
- 2 cups of rhubarb, chopped into 1/4″ pieces
- 2 tsp corn starch
- 1/3 cup white sugar
- 1 tsp ginger
For the Oat Topping:
- 1 1/2 cup rolled oats — use gluten-free oats if you desire
- 4 oz melted butter
- 1/2 cup brown sugar
- 1 tsp ginger
- 2 tsp cinnamon
1. In a medium mixing bowl, combine all the ingredients for the rhubarb base and gently mix.
2. In a large glass bowl, melt the butter. Then add the oats, brown sugar, ginger, and cinnamon. Mix together until nice and crumbly. You may want to add more oats depending on your preference.
3. In a greased 8×8″ glass pan, spread the rhubarb filling into the bottom of the pan. Top with the oat mixture.
4. Bake at 350 for 20-30 minutes, until oats are golden brown.
I love serving this for company, but it’s so easy to throw together, I often make it on weeknights with my kids as well.
Looking for something else to make with your rhubarb? You could also try this Rhubarb Smoothie!
What is your favorite rhubarb recipe?