Rainier Rhubarb Crisp

April 26, 2016

What signals the beginning of gardening season?  Rhubarb!  


When I see the first bright red stalks pushing their way out of the earth, crowned in green leafy beauty, I know it's time to get my fingers dirty. (Which, for as much as I love to garden, I hate dirt under my fingernails).   When that rhubarb starts growing, my mind goes crazy.  I want to make everything out of it! Nothing compares to its tart, puckery goodness.  



My kids love to wiggle a stalk loose from the plant and just gnaw on it.  It's so sour!  But it's perfect.  


A sunny day


our hands in the dirt


the goats watching our slow progress weeding the garden


and the rhubarb...oh, the rhubarb.

Did you know, there are people out there that have never had rhubarb!?!?! Inconceivable.  

I'm so grateful we are among the lucky ones- rhubarb soda, rhubarb liquor, rhubarb jam, rhubarb pie... what are the ways you've enjoyed rhubarb? 



If I never made anything with it other than crisp, I'd be my family's hero.  


Superhero with a capital S


And so, what I do more than anything with our rhubarb, is make crisp.  And they love it, and eat if for dessert and for breakfast.  This time,however, I tricked them!!!


It's convenient and expected to add strawberries to whatever rhubarb delight you are making- strawberries in all their sweetness soften the sour of the rhubarb.  But, guess what? It's April, and our strawberries are only just beginning to dream of bearing beautiful red fruit.  


So... I raided the freezer, and found equally beautiful Rainier cherries that are every bit as sweet as a summer strawberry.  (and, I love Rainier cherries so much I could marry them... well...)


My people loved the crisp!


I loved the crisp!  


You could easily make this vegan so your sister would love the crisp!  


Make this, because rhubarb is prolific- and you won't want to let a single stalk go uneaten.  




Rainier Rhubarb Crisp


  • 4 cups rhubarb, sliced

  • 3 cups rainier cherries

  • 1/4 cup honey

  • 2 tablespoons arrowroot

  • 1/2 cup whole wheat flour (or brown rice or buckwheat flour)

  • 1 cup oatmeal

  • 1/2 cup brown sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon salt

  • 3 tablespoons butter or coconut oil, diced


1. Preheat oven to 350 degrees.

2. Combine first four ingredients in a large bowl and toss to combine. Pour fruit into an 8x8 or 2 quart baking dish.

3. In a medium bowl combine the flour through salt. Cut the butter in with a pastry blender or two forks. The mixture should form into pea sized (and smaller) crumbs.

4. Top the fruit with the flour mixture.

5. Place your crisp into the oven and bake for 45-60 minutes. The crisp should be browned and bubbly.

*Thank you to Wild Hare Organic Farm for many of the local & seasonal produce

we are able to use in our recipes.




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