rhubarb crisp

The rhubarb is really coming on strong! I published a rhubarb-apple crisp recipe in last year’s newsletter (and in this year’s cookbook!), but if you’re like me and your rhubarb plants are looking like taking over your front yard, you need something that takes even more rhubarb! This topping is based on one from Deborah Madison’s Vegetarian Cooking for Everyone, and I like to make it with walnut oil, so there’s no need for butter!

half or all of the recipe of the crisp topping, below (to your taste)
10 heaping cups rhubarb, sliced into 1-inch pieces
2 cups sugar
¼ cup flour
1 teaspoon ground cinnamon
a small pinch of ground cloves (don’t go overboard here)

1. Preheat the oven to 375 degrees. Make the topping and set it aside.
2. Combine the rhubarb with the sugar, flour, and spices. Coat a large gratin dish with oil or non-stick spray. Pour the fruit into the dish.
3. Bake, uncovered (without the topping), for 30 minutes. Remove from the oven. (You can do this step earlier in the day if you’d like.)
4. An hour or two before you’re ready to eat the crisp, sprinkle the topping evenly over the fruit. Return to the oven and bake for 25-30 more minutes, or until the juices from the fruit are bubbling and the topping is brown. Serve hot or warm.

crisp topping
This recipe makes enough for 1 heavily-topped crisp, or 2 lightly-topped crisps. Make this recipe, and if you like a light topping, use half and freeze the rest until you want to make another crisp. Or use the whole amount of topping on one crisp.
Another note: the Loriva walnut oil is really fantastic; it’s roasty and toasty-tasting and very rich. Don’t bother using refined walnut oil, because it doesn’t have much flavor and the recipe won’t be nearly as tasty. Use butter, instead. If you don’t want to use walnuts, replace the nuts with an additional ½ cup of rolled oats.

6 tablespoons Loriva toasted walnut oil or melted butter
½ cup brown sugar, packed
2/3 cup whole wheat flour (whole wheat pastry flour if you have it)
1 cup rolled oats
½ cup chopped walnuts
¼ teaspoon sea salt or kosher salt
½ teaspoon nutmeg
1 teaspoon cinnamon

Combine all ingredients so you have a crumbly, moist mixture.