Homemade Rhubarb Crisp made with no other fruit and topped with a pecan, butter, and oatmeal topping, baked to perfection, and perfect with ice cream on top.
Rhubarb is too often combined with other fruit like strawberries, and I think it’s a shame. There is a time and a place for that, but it isn’t a must. This rhubarb crisp with no other fruit really highlights the unique qualities in rhubarb without hiding it with other flavors. It’s sweet with just a bit of tang that makes it a perfect dessert. The richness from the butter and pecans go along great with the tart fruit. There are no dry parts to this crisp either because you melt the butter and stir it right in. That’s my little secret for the perfect crisp.
I think some people are weirded out by rhubarb, but I’m here to tell you that it is awesome! Mine just popped out of the ground and has about 6 inches worth of curly leaves coming out of the ground. It’s tart, like a tart cherry (which is so good in baking) but it cooks down a lot. It’s one of my favorite easy to go perennials on our farm and I look forward to it every spring. And fun fact, it’s super high in vitamin C. We like to eat it raw like celery with a bit of salt on it when we aren’t turning it into our favorite rhubarb desserts. Crisp is always my first choice when it comes to rhubarb desserts. It’s simple to make and people are always really surprised at just how delicious it is once they try it, rhubarb lover or not!
Fun fact- rhubarb leaves are poisonous.
While it would take ingesting roughly 10 pounds of leaves to kill an average size adult, small amounts will make you sick. Be sure to keep livestock and chickens out of your rhubarb patch, too – it’s not good for them either. Have no fear; the stalks are just fine.