I’m ahead of my usual backwards curve this year. “Not with The Messy Apron!” you cry in outrage. “You’re hardly posting at all!” Well, you’re correct on that one, smarty pants, but I’m doing all right with my garden. I’ve got pretty much all of the seeds and plants that I planned to plant in the ground. Now, I have to wait for something to happen, however, which isn’t my strong suit.
But I never have to wait for rhubarb. In fact, I don’t have to do anything at all for rhubarb. I didn’t even have to plant the stuff. It came with the house and yard. An upper Midwestern property bonus that’s so ubiquitous, it’s like the Combat game cartridge that came with every Atari 2600. (Yes, I’m that old.)
Anyway, I have lots of rhubarb, and I’ve had it for most of the month of May, and I could be really lazy and yet, there it still was. The only effort involves going into the back yard with a chef’s knife and whacking off a few stalks to turn into dessert.
And this is a delicious rhubarb dessert. It’s a crisp (or a crumble if you prefer) with graham crackers in the crust. I added strawberries to mine because I happened to have some decent ones on hand, but it could be all rhubarb and still be great. The topping is thick and fairly sweet, which contrasts with the juicy filling both in flavor and texture. Since rhubarb is very sour, I like the extra sweetness, and since rhubarb bakes up quite soft and syrupy in a filling, I like the crispy crust to provide satisfying crunch as well as soak up some of the juice.
The graham crackers in the topping are what made me try this variation on a fairly classic spring dessert. The original recipe had breadcrumbs with the graham crackers, which is rather old fashioned (not that there’s anything wrong with that), but I replaced them with oats (old fashioned oats as a matter of fact.) I liked the wholesome heartiness they provide. And, it seems I’m putting oats in just about everything else these days (take these muffins for instance). Good for me, I suppose.
I really like this sweet and tart dessert, especially served a bit warm with a scoop of vanilla ice cream just beginning to melt into it. You could certainly play around with both the filling and the topping, swapping different fruits for the strawberries, or going with straight rhubarb, and different grains, flours, or nuts into the crust. This newly arrived season of fruit desserts promises to be quite delicious! Especially with the added bonus of effortless rhubarb.
Strawberry Rhubarb Crisp with Graham Cracker Topping
Based on a recipe in Midwest Living magazine
The strawberries are optional in this recipe. You could replace them with 2 cups additional rhubarb.
For the topping:
5 graham crackers
¾ cup chopped pecans
1 cup regular oats
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon salt
¼ cup melted unsalted butter
For the filling:
4 cups chopped fresh (or frozen) rhubarb
2 cups chopped fresh strawberries
2 tablespoons cornstarch
1 cup granulated sugar
1. Preheat oven to 375 F. Butter or spray with cooking spray a 2-quart casserole dish. Set aside.
2. To make the topping: place the graham crackers in the bowl of a food processor. Process to coarse crumbs. Add the pecans, oats, brown sugar, cinnamon, nutmeg, and salt. Pulse to combine. Pour in the melted butter and pulse until well moistened and crumbly. Set aside.
3. To make the filling: in a large bowl, combine the rhubarb, strawberries, cornstarch and granulated sugar. Toss together until the fruit is well and evenly coated with the sugar and cornstarch. Pour into the prepared casserole dish.
4. Cover the fruit with the graham cracker mixture, spreading it evenly over the top.
5. Bake at 375 F for 30 to 35 minutes or until the top is browned and the filling is bubbly. Cool on a wire rack about 30 minutes. Serve with vanilla ice cream or whipped cream.
Makes about 6 servings.