Rhubarb Rocks!

Rhubarb, a tart and taste-bud-tantalizing fruit (well, technically a vegetable), is most commonly known for its role as the “pie plant”. Where did this peculiar fruit come from, and how the heck can you use it?

Rhubarb was originally found in western China, and the rhubarb root was historically used for medicinal purposes. Rhubarb now grows wild in many backyards in the US, especially in the northeast, where it thrives in the cool spring weather.

I bought two bunches of rhubarb at the farmers’ market this weekend; both had bright green and deep red stalks, which were firm and flat, and had been picked earlier that afternoon. The farmers graciously cut off the leaves (which can be poisonous if eaten!). I chopped it up and froze it until I was ready to use it on Sunday.

I cherish Barbara Kingsolver’s recipe for Rhubarb Crisp, published in “Animal, Vegetable, Miracle”. I’ve used this recipe a dozen times to make crisps for parties, birthdays, and Saturday dinner desserts with my hon. Here’s how I adapted this recipe this weekend to make a mean Strawberry Rhubarb Crisp:

Strawberry Rhubarb Crisp

3 cups frozen strawberries, sliced
(fresh, and from your local farmer, if you can)
3 cups rhubarb, chopped into 1” pieces
1/3 cup local honey

(P.S. check out the local honey in Bisbee, AZ... made from Killer Bees! It would have tasted great in this recipe, had it not opened and spilled all over our suitcase on the way home :-( )

½ cup whole wheat flour
½ cup whole oats
1/3 cup brown sugar
½ tsp cinnamon
½ tsp nutmeg
1/3 cup melted butter

Mix fruit and honey together in a 9”x13” glass pan (do not use aluminum when cooking rhubarb!). In a separate bowl, mix flour, oats, brown sugar, and spices. Add butter and stir. Crumble this mixture on top of the fruit and honey, and bake at 350 degrees for 40-50 minutes. This sweet-tart fruit dessert can be served warm or cold.

I’ve even made it with peaches (in place of strawberries). In this case, you don’t even need the honey… it’s sweet enough! I peeled the peaches first (by boiling), but you could probably leave the skins on for an extra dose of fiber.










Pictured here (the before and after) is a version I made with frozen blueberries, strawberries, and pears (left the skin on). Use the same recipe for the crisp topping, and you’re sure to have a crowd pleaser!

I like the “crisp” form of fruit desserts (as opposed to cobblers, tarts, pies, and galettes), because you can omit quite a few calories by nixing the crust, which contains way more sugar and butter than this version.

I suppose you could use other combinations of rhubarb with berries and stone fruits to concoct your own version of fruit and rhubarb crisp. Experiment and enjoy!

For more information about rhubarb, its origin, historical uses, and fun facts, visit http://www.fruitsandveggiesmorematters.org/