Are you looking for another way to enjoy that rhubarb that is growing along the fence in your backyard? Rhubarb jam, rhubarb pie and even rhubarb bread are delicious options, but for something as tasty as it is colorful, try out this Rhubarb Crisp recipe.Â
There was always a stand of rhubarb growing in our yard when I was a child. Sometimes my brother and I would pull a stock off of the plant and dip it in sugar and eat it raw when mom was not looking. If you have never eaten raw rhubarb, you must give it a try. It’s definitely the best way to get the full effect of this tangy vegetable. It will be sour and tart, and will no doubt make you pucker up a bit, but admittedly this is the prime way to enjoy the rich flavor. However, this recipe for the Sweet Rhubarb Crisp will have your taste buds shouting for more. It combines the tartness of the rhubarb with the sweetness of strawberry gelatin. It’s definitely a winning combination.
Beyond being delicious, rhubarb is also good for you. When you think of rhubarb, you might picture it in a sweet pie or tart, but did you know that this vegetable is packed with essential nutrients? Rhubarb is rich in vitamins C and K, as well as fiber, calcium, and potassium. These nutrients play a crucial role in supporting overall health, from boosting immunity to promoting bone strength. Including rhubarb in your diet can help you meet your daily nutrient requirements while tantalizing your taste buds with its tangy flavor.
Besides its culinary applications, rhubarb has a long history of medicinal use in traditional medicine. The plant contains compounds that are believed to have anti-inflammatory and antioxidant properties, making it a valuable addition to your wellness routine. Rhubarb has been used to aid digestion, promote gut health, and even support weight loss.
What you may not know though, is that rhubarb leaves are actually toxic to humans and animals. While the stalks of the rhubarb plant are safe for consumption and prized for their tangy taste, the leaves contain oxalic acid and anthraquinone glycosides, which are toxic to humans and animals. Oxalic acid is a naturally occurring compound found in many plants, including rhubarb, and can cause kidney damage and other serious health issues if ingested in large quantities.
Anthraquinone glycosides, on the other hand, are compounds that have a laxative effect and can lead to gastrointestinal distress. These toxic components are mainly concentrated in the leaves of the rhubarb plant, with minimal amounts present in the stalks. This is why it’s crucial to never consume rhubarb leaves and to handle them with care when working in the garden.
So, while you may be tempted to toss the entire rhubarb plant into your compost pile, it’s important to remember that the leaves should be disposed of separately to prevent accidental ingestion by pets or wildlife.
If you or someone you know accidentally ingests rhubarb leaves, it’s essential to be aware of the potential symptoms of poisoning. These can include nausea, vomiting, diarrhea, abdominal pain, difficulty breathing, and even coma in severe cases. Children and pets are particularly at risk due to their smaller size and lower tolerance for toxins.
If you suspect rhubarb leaf poisoning, it’s crucial to seek medical attention immediately. While most cases of rhubarb leaf poisoning are not fatal, prompt treatment can help alleviate symptoms and prevent complications. Remember, prevention is always better than cure, so take precautions to ensure that rhubarb leaves are kept out of reach of children and pets.
However, the rhubarb stocks are safe and delicious, so with this information you can feel free to use them in this Sweetest Rhubarb Pastry for a memorable dessert for friends or family.
What ingredients will you need?
- Sugar
- Flour
- Baking powder
- Salt
- Eggs
- Butter
- Milk (Skim or 2% is recommended)
- Strawberry gelatin
- Chopped RhubarbÂ
What tools will you need?
- Pastry cutter
- Large mixing spoon
- Mixing bowls
- Measuring spoons
- 10 x 13 pan
- Oven
Some tips for using rhubarb:
Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Red varieties for rhubarb make for a prettier dish, but because of the red gelatin used in this recipe, feel free to use any variety.
Because rhubarb is usually available mostly in the spring and early summer, plan ahead and freeze some for later use. Thoroughly wash the dirt off of your rhubarb and pat dry.Â
Then chop the stalks into one inch pieces and store in a 1 qt. freezer bag. Do not add liquid to the bag–just pop it into your freezer and thaw just before using.
Sweet Rhubarb Crisp
Ingredients
Ingredients for the bottom crust:
- ½ C sugar
- 2 C. flour
- 2 tsp. baking powder
- â…› tsp. salt
- 2 large eggs beaten
- ½ C. butter or 1 cube, softened slightly
- â…“ C. milk
Filling ingredients:
- 4 C. chopped rhubarb
- 2 3 oz. Packages of strawberry gelatin
Topping ingredients:
- 2 C. sugar
- 1 C. flour
- ½ C. butter or one cube (do not soften, use fresh out of the refrigerator)
Instructions
Instructions for bottom crust:
- Combine flour, sugar, baking powder and salt in a large bowl. Add the softened butter and cut the dry ingredients with the pastry blender until the mixture is crumbly. Stir in the beaten eggs and milk. Mixture should just hold together and may be slightly sticky. Flour your hands thoroughly and press the dough into the bottom of a 10 x 13 inch pan and pat it until smooth.
Instructions for filling:
- Thoroughly wash and pat dry the rhubarb before chopping into 1 inch pieces. Place in a medium bowl and sprinkle with the 2 boxes of gelatin. Spread this mixture on the one in the pan.
Instructions for the topping: Mix flour and sugar, then cut in the cold butter with a pastry blender. (A fork can also be used, but it will take longer to mix.) Once all ingredients are crumbly and the size of peas, spread it evenly over the rhubarb.
- Bake on the middle shelf of your oven for 40 minutes, or until dessert is bubbly and golden on top.
Tips:
- Serve with vanilla ice cream while still warm
- Try using raspberry flavored gelatin instead of strawberry for another delicious treat.
- Non-sugar gelatin is not recommended.