It’s still rhubarb season, and I’ve been baking rhubarb like mad. We like the crumble, but crisps are still our favorite.
To make the filling for a rhubarb crisp, thinly slice about a pound of rhubarb and mix it with three to four tablespoons of brown sugar. At this point, you can add in another fruit, like sliced pear or strawberries, or you can just leave it plain. Depending on what you add in, then add the flavoring. I’ve used ginger brandy with plain rhubarb, but also vanilla on another occasion. With the rhubarb and strawberry combo, I used strawberry liqueur, possibly with a splash of vanilla.
Make the topping as in this recipe and bake at 350 F/ 180 C/ Gas Mark 4 for about 45 minutes or until the rhubarb is soft.