• Christine Tizzard

Rhubarb For Sale

Updated: Sep 28, 2019



Rhubarb reminds me of home. It reminds me of being a little girl in my own secret garden across the street in Mrs. Burry’s backyard. That was where my love of tart things developed. I grow rhubarb in my own small city backyard and get so excited every spring when I see those bright green leaves peaking their heads. This is one of my favourite dessert and then leftover breakfast recipes. I just started growing Wild Ginger in my backyard (fingers crossed) but you can find it farmers markets mid to late Spring. Rhubarb and Ginger are a match made in heaven!

Best Rhubarb Crisp


In a large bowl combine:

4 Cups Rhubarb sliced into 1-inch cubes

2 Cups additional fruit of choice ( like plums)

3/4 cup brown sugar

1 1/2  tbsp Orange zest

1 tbsp + freshly grated Ginger (or wild ginger)

3 tbsp cornstarch

1 tsp pure vanilla extract (or scraped half of the vanilla bean)

3 tbsp cornstarch


For Crisp topping :

6 tbsp flour

1/4 cup brown sugar

1/4 cup granulated sugar

pinch of salt

1/4 tsp ground ginger

1/4 tsp ground cinnamon

5 tbsp unsalted cold butter cubes

3/4 cup pecan pieces

Method:

Place tossed Rhubarb mixture in greased baking dish. Pulse in Food Processor crisp topping ingredients except for pecans until you have a crumbly wet sandy texture.-Add pecans to crisp topping.-Sprinkle over Rhubarb mix-Bake at 375 till edges are bubbling. About 30 -40 minutes.



Tizz’s Tips:


I always add more things to my topping mix like flaxseeds, pumpkin seeds, or oats.-Don’t burn your NUTS! If pecans are getting too brown and rhubarb is still not bubbling you can always cover with foil.

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