Rhubarb is another one of those foods that I’ll gladly eat on any menu. I’ll show it love purely because it’s unique and not used very often. I haven’t had it in too many savory dishes, though, which is unfortunate. I toyed with the idea of a spiced rhubarb chutney, rhubarb cornbread stuffing, and rhubarb potato gratin. Don’t those sound really good?
In the end I
wussed out got lazy. I had the bag of frozen rhubarb from my grandma’s garden plus a jar of blackberries. It practically made itself. The hardest part was waiting long enough to let everything thaw and drain. No one wants a soggy crisp [oxymoron much?]. Besides, what better way to test for thawed rhubarb than by eating it piece by piece? These pieces were super green and tart, which was perfect for the overly ripe and sweet blackberries.
Taking a photo of crisp sucks by the way. You know it tastes good. That’s all that matters.
- 4 cups thinly sliced rhubarb
- 2 cups blackberries [drained if using canned]
- 1/2 cup sugar
- 1/3 cup flour
- 2 teaspoons cinnamon
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup butter
In a large bowl, mix together the rhubarb, blackberries, sugar, flour, and one teaspoon of cinnamon. Let it sit while you preheat the oven to 350° and make the topping. In the bowl of a food processor, add the brown sugar, rolled oats, butter, and remaining teaspoon of the cinnamon. Pulse until it’s well mixed and the butter is now broken into small, pea-sized chunks.
In an 8×8″ glass baking pan, pour the blackberry mixture. Drain it first if your berries created a lot of juice while macerating in the sugar/flour. Top the berries with the oat mixture. Bake the crisp for 25-30 minutes until the top is crisp and the filling hot and bubbly. Allow the crisp to sit under the broiler for a few minutes for an extra crisp topping.
Serve warm. It’s way better that way.