Rhubarb is one of those early spring treats I’ve been dying to try after reading Barbara Kingsolver’s Animal, Vegetable, Miracle this past winter. Not ever having used rhubarb before and not exactly sure what I’d do with it, I picked up 4 stalks at our food coop. When trying to decide what kind of menu we should cook for our friend’s party, I thought a dessert might be nice. In the past we’d all cooked the Weight Watchers Apple Cranberry Crisp recipe, and we knew our friend liked that recipe a lot. So Ray and I modified the recipe to accommodate the rhubarb. In our Boston Organics box this week, we had an apple and a pear, so we used those along with the four stalks of rhubarb. We did top with cranberries we’d frozen from the fall. You may want to garnish with some simple apple slices.
- 4 stalks rhubarb, diced into 1-2 inch cubes
- 1 medium apple, sliced very thinly and diced
- 1 medium pear, sliced very thinly and diced
- 1 Tbsp lemon juice
- 2 Tbsp granulated sugar
- 2 Tbsp brown sugar
- 2 Tbsp light butter (we used the vegan Earth Balance brand)
- 2 tsp ground cinnamon
- 1 cup whole grain rolled oats
- Servings: 8
- Weight Watchers Points: 3 per serving
Preheat oven to 350 F. Slice and dice up the rhubard, apple, and pear, tossing into a medium-size glass baking dish and squirting with lemon juice as you go along to prevent the fruits from browning. Mix the 2 Tbsp of granulated sugar in with the diced fruits and rhubarb.
In a bowl combine the brown sugar, butter, cinnamon, and oats. Mash and combine them with your fingers to make sure they are a uniform, crumbly mixture (see photo below.) Top the glass dish of fruit and rhubarb evenly with the crumbly mixture.
Bake until the topping has browned, about 50 minutes. The wonderful sweet smell will give you plenty of warning. We mixed ours together and served in small dishes