Rhubarb Crisp
It’s my husband’s birthday weekend so I wanted to make him something a little special. John’s mother was a fabulous Southern cook, especially gifted at baking. She would rock out dozens of different varieties of cookies every Christmas like it was nothing. One of Betty’s specialties was her rhubarb crisp. We were lucky enough to have rhubarb in the garden, so it’s been on my mind a lot.
I only was able to meet Mrs. Beske once before she passed but her legendary culinary creations live on in her son’s memory. One of his very favorite desserts was that rhubarb crisp so I decided to take this on as this week’s recipe.
It’s so easy to make and the true essence of sweet, simple comfort food. It’s perfect on its own but if you decide to gild the lily with a scoop of vegan vanilla ice cream, I won’t judge you.
6 tablespoons cold vegan butter, diced into small pieces, plus more for greasing pan
6 cups rhubarb, cut into 1 1/2-inch pieces, leaves removed
1/4 cup natural sugar
4 tablespoons orange juice, for me this was half a naval orange
1 teaspoon orange or lemon zest
3/4 cup brown sugar (not packed)
1/2 cup all-purpose flour (I used gluten-free)
1 teaspoon pure vanilla extract
1 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup toasted pecan pieces
Preheat the oven to 375 degrees. Grease an 8- or 9-inch baking dish or cast iron skillet with a little butter. In a large bowl, toss the rhubarb with the natural sugar, orange juice and zest, and spread evenly in the baking dish.
Put the 6 tablespoons of diced butter in a bowl with the brown sugar, flour, cinnamon and salt, and smash together with a fork or pastry blender (makes it faster!) until it comes together. Add the oats and pecans, smashing together with your fork.
Crumble this topping over rhubarb and bake until golden and beginning to brown, about 50 minutes. Serve warm.
I only was able to meet Mrs. Beske once before she passed but her legendary culinary creations live on in her son’s memory. One of his very favorite desserts was that rhubarb crisp so I decided to take this on as this week’s recipe.
It’s so easy to make and the true essence of sweet, simple comfort food. It’s perfect on its own but if you decide to gild the lily with a scoop of vegan vanilla ice cream, I won’t judge you.
6 tablespoons cold vegan butter, diced into small pieces, plus more for greasing pan
6 cups rhubarb, cut into 1 1/2-inch pieces, leaves removed
1/4 cup natural sugar
4 tablespoons orange juice, for me this was half a naval orange
1 teaspoon orange or lemon zest
3/4 cup brown sugar (not packed)
1/2 cup all-purpose flour (I used gluten-free)
1 teaspoon pure vanilla extract
1 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup toasted pecan pieces
Preheat the oven to 375 degrees. Grease an 8- or 9-inch baking dish or cast iron skillet with a little butter. In a large bowl, toss the rhubarb with the natural sugar, orange juice and zest, and spread evenly in the baking dish.
Put the 6 tablespoons of diced butter in a bowl with the brown sugar, flour, cinnamon and salt, and smash together with a fork or pastry blender (makes it faster!) until it comes together. Add the oats and pecans, smashing together with your fork.
Crumble this topping over rhubarb and bake until golden and beginning to brown, about 50 minutes. Serve warm.
Recipe, Vegan, Rhubarb, Rhubarb Crisp, Dessert