This past week has seen almost autumn like temperatures with lots of rain here in central Maine. Despite the land being saturated, it didn't keep me from getting outside and continuing to work on several projects. After a long, cold weekend, I finally got out and harvested some rhubarb from several of the patches we have here on the land. Fortunately for us, all of the rhubarb here was planted years ago. Although, most are now in shady spots, or overcrowded, and not able to get to their known size. Either way, there is plenty for us to enjoy and this recipe was the first to pop into my head as I brought a big bundle into the kitchen. Rhubarb has a wonderful taste, unlike most fruit we consume on a semi or regular basis. The edible stalks are quite tart and do call for quite a lot of sugar to balance out the flavors. But, I don't go overboard and allow myself to experience their natural flavor without overpowering it with added sweeteners.
Classically, oats are added to crisp recipes, but I kept them out. Well, mostly because I didn't have any in the pantry to use. They do add a nice texture, so if you do oats, add them in.
If you come across heaps of rhubarb, you could always wash, cut, and freeze and make this recipe in a few weeks when strawberries come into season.
- 4 cups fresh Rhubarb, cut into 1/2 inch pieces
- 1/2 cup Palm Sugar ( Can add more if you want less tart)
- 1/2 tsp Cinnamon
- 1/2 cup Mesquite Meal
- 2 Tbsp Pine Pollen
- 1/2 cup Sprouted Spelt Flour
- 1/2 cup Oats
- 1/2 cup raw Butter
- Pinch of Sea Salt
- 1/2 cup roughly chopped Pecans
- Preheat oven to 400F
- Using butter or coconut oil, lightly grease a 8x8 Pyrex baking dish or a 9 inch pie pan.
- Toss 1/4 cup or more of the palm sugar in a bowl with the rhubarb. Stir to incorporate, set aside.
- Mix the remaining ingredients until well incorporated. It should resemble cookie dough.
- Spread the rhubarb into the pan, then crumble the "dough" over the fruit. You should be able to make a somewhat thin layer over all of the rhubarb.
- Pop into the oven and bake for 30-40 minutes, or until the rhubarb is soft, the topping is crisp and a little liquid is filling the bottom of the pan.
- Remove from the oven and allow to cool slightly on a cooling rack.
- Enjoy as is, or with a scoop of vanilla ice cream!