Rhubarb is a large stalky vegetable that looks like red celery, but tastes infinitely better. Only the stalks are edible, as its large leafy tops are poisonous. So poisonous, in fact, that growing rhubarb in Spain is outlawed to protect hungry goats from accidentally grazing on them. But if you’re not a goat, rhubarb stalks are actually good for you as they contain a healthy amount of fiber and vitamins C and E. It’s peak season now, so don’t wait to try it.
Rhubarb is most commonly used in pies and muffins, usually accompanied by strawberries, but it also makes a great topping when stewed with sugar and dumped over warm oatmeal. Or for a savory twist, it can be quickly roasted and added to an arugula goat cheese salad. My personal favorite though is this strawberry rhubarb crisp:
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 85 minutes
5 stalks rhubarb
4 cups strawberries
1¼ cups granulated sugar
1½ teaspoons grated orange zest
1 tablespoon cornstarch
½ cup orange juice
1 cup all-purpose flour
½ cup light brown sugar
½ teaspoon kosher salt
1 cup quick oats
1½ sticks cold unsalted butter, diced
Vanilla ice cream
1. Preheat oven to 350°F.
2. Cut rhubarb into 1-inch pieces and hull and halve strawberries.
3. Toss the fruit with ¾ cup sugar and the orange zest.
4. Dissolve cornstarch into orange juice and pour into the fruit.
5. Pour mixture into 8”x 11” baking dish.
6. Using an electric mixer, combine flour, remaining granulated sugar, brown sugar, salt and oats on low speed.
7. Dice the butter and add it to the mixture until it forms crumbles.
8. Sprinkle topping over fruit and bake for 1 hour over a parchment-lined sheet.
9. Eat warm with ice cream.