Long ago, foolishly thinking I might "improve" on a classic, I searched the Interwebs for a "better" rhubarb crisp recipe.
I was so mistaken!
I discovered many others in search of the perfect recipe as well...
Recipe websites and 'cooking-whatever-dot-com' had selection after selection of seemingly great-sounding recipes for rhubarb this, and rhubarb that - accompanied by tons and tons of complaints from the cooking public because said recipes were unsatisfactory: too runny, too sweet, too tangy, too mushy, too dry, too complicated, too many ingredients, too everything.
You need to try it. Even people who didn't think they like rhubarb have become converts.
I don't like my rhubarb mucked up with lime or coconut or even strawberries. I don't like nuts or molasses or other funky ingredients in the topping. I don't like it too runny or to dry. If you're anything like me (and apparently lots of other rhubarb-purists) , this will be the perfect dessert for you! (Have I said "perfect" enough?)
If you want to add cinnamon or cherries or celery, that's up to you...
4 - 5 cups diced rhubarb (depending on how sweet you want it)
1 cup sugar
2 Tbsp. and 1 teaspoon cornstarch
1 cup water
1 - 2 drops vanilla
1/2 cup (1 cube) margarine
1 cup flour (whole wheat is OK here, though makes it a bit heavier)
1 cup rolled oats
1 cup packed brown sugar
1/4 tsp. salt
In a medium saucepan, combine the sugar and cornstarch. Add water and cook over med high, stirring with wire whisk until mixture bubbles and thickens. Don't let it splatter!
In medium bowl, cut margarine into flour with pastry blender or fork, until blended. Add sugar and oats. Mix well. Put half the topping in a 2 quart baking dish. (I have no idea how big this is, just a flat baking dish that looks like everything will fit).
Add diced rhubarb and pour sauce over. Add rest of topping. Bake at 350° for 45 minutes. (Cover with foil if topping gets too brown. If the pan is very full, it will bubble over and make a mess in your oven. Just sayin'...).
Enjoy. And Happy Summer.