Grandma Mortlock’s Rhubarb Crisp
Submitted by: Melissa Stevens / Chicago
Who passed this recipe down to you? My grandmother
Recipe origin: Wisconsin
The story behind the recipe:
My grandma grew a patch of rhubarb in her garden in Delevan, Wisconsin. I remember her teaching me how to pick it when I was a kid; just grab a stalk by the base and pull, then tear off the giant leaves. We'd take the harvest inside where it would get washed, chopped, and baked into Rhubarb Crisp. It was the family's favorite dessert, and throughout my life, this dish has been synonymous with Grandma.
The last time she made it we noticed that something tasted off and it was missing the cinnamon flavor. She swore she put cinnamon in it and went to the spice cabinet to prove it. However, in the spot where the cinnamon would normally go, there was a jar of cumin. I definitely don't recommend Rhubarb Crisp with cumin instead of cinnamon! I've been making her recipe for a few years now whenever there's fresh rhubarb at the grocery store. This year, for the first time, I have my own small patch of rhubarb to harvest from. I think of Grandma every time I pull a few pieces, and I double-check to make sure I'm using cinnamon.
Ingredients:
1 1/2 cups quick oats
3/4 cup unsalted butter, cubed
1 cup brown sugar, packed
2 cups flour
1/2 teaspoon salt
1 cup granulated sugar
1 cup water
1 tablespoon cornstarch
1/2 teaspoon cinnamon
3-4 cups rhubarb, chopped
How to make it:
Preheat oven to 350°F.
For the crust: In a large bowl, combine the oats, butter, brown sugar, flour, and salt with a fork or clean hands and mix until coarse crumbs form. Reserve 1/2 to 1 cup and place the rest in the bottom of a 9x13 baking dish. Set aside.
For the sauce: In a saucepan over medium heat, whisk granulated sugar, water, cornstarch, and cinnamon until thick and bubbly. Remove from heat. Add the chopped rhubarb over the crust. If you like yours sweeter, sprinkle an extra tablespoon or two of sugar over the rhubarb. Pour the sauce over the rhubarb and top with the reserved crust for a crumble topping. Bake for 30-35 minutes.
