Rhubarb and Berry Crisp
Once upon a time, there was a rhubarb and berry crisp recipe that made my skirt fly up. Oh, don't give me that look. It was delicious! I shan't be judged for what happens to my skirt after eating such a treat. And, truth be told, my favorite part about it was that it wasn't overly sweet like most treats. Particularly rhubarb. True, eating fresh rhubarb isn't like eating a ripened strawberry from the garden, yet still, why do we feel the need to obliterate it with so much sugar? Treats like that make my belly ache. I prefer gentle sweeteners. The tang of ginger. Subtle flavors. Yes, believe it or not, rhubarb has a flavor. A distinct, beautiful, seasonal flavor that should be highlighted and celebrated! Now is the time. Springtime is rhubarb time. Which means it's rhubarb and berry crisp recipe time. Which means it's skirt flyin' time. Don't fight it. Submit to the spring deliciousness.
If you really want to make your skirt fly, serve this alongside a scoop of farm-fresh custard. Dear me. Does this culinary bliss have no end?!
I'm ever amazed at how seasonal and local produce highlights the time of year so beautifully and deliciously. This rhubarb, cut and gifted from a friend's garden, makes me lovingly savor these long spring days full of potential and tenderly sweet morsels. It's surely not the peak of produce season around here, but treats like this rhubarb and berry crisp recipe make one appreciate all that is to savor now. In the moment. In the fleeting beauty of spring. Rhubarb, I love you. Thanks for giving my skirt a lift. Now, grow some more. So I can make jam.
And Amen.
Rhubarb and Berry Crisp Recipe
Ingredients:
1.5 pounds of fresh rhubarb stems
3/4 pound fresh or frozen berries (I used blueberries that I froze last summer)
1 cup dehydrated whole sugar cane or honey (divided)
1/4 cup filtered water
1/2 cup cold butter, cut into small chunks
1 cup organic white flour or sprouted flour
1 cup oats (soaked and dehydrated is best)
1 teaspoon freshly grated ginger
Instructions:
Rinse the rhubarb stems and cut them into 1-inch-long pieces. Place in a medium-sized saucepan. Add in those succulent berries.
To the saucepan, add in 1/2 cup rapadura (or sweetener of choice) and the water. Cover and simmer for 5 minutes.
While the rhubarb and berries are simmering, combine the cold butter, flour, oats, freshly grated ginger, and remaining 1/2 cup of rapadura (or sweetener of choice) in a bowl. Use a pastry cutter or your fingers to work the butter through the flour mixture until it resembles a rough crumb texture. No need to be cray cray about it. Just gently work it all together until it forms a coarse meal. Transfer the simmered rhubarb and berries into a baking dish of choice. Top with the flour mixture.
Bake in a 350-degree oven for 40-45 minutes until warm and bubbly.
