I adapted the crisp from a recipe that’s been in my family for five generations. My grandma wrote on the recipe card: “this is where I started adding citrus zest, when that became popular”. I like that. It’s a pretty basic crisp recipe so there’s plenty of wiggle room to play with different nuts or spices. I imagine walnuts and cardamom would be nice additions.
8 Tablespoons cold butter, cut into large chunks, plus extra for greasing pan
3 pounds rhubarb, trimmed and cut into 1 inch chunks (I found this to be about 5 cups)
¼ cup granulated sugar
1 Tablespoon freshly squeezed orange juice
1 Teaspoon fresh orange zest
¾ cup brown sugar
¾ cup all purpose flour
Pinch of cinnamon
Pinch of salt
¾ cup rolled old fashioned oats (not quick-cook)
½ cup chopped pecans (I like to blitz them in the food processor)
Heat oven to 375 degrees. Grease baking dish with butter. I like to use miniature tart dishes but an 8 or 9 inch baking dish works nicely too. Stir together the rhubarb, granulated sugar, orange juice, and zest in a medium bowl and set aside.
Combine the butter, brown sugar, flour, cinnamon, and salt in a food processor and pulse for about 30 seconds until dough begins to come together and resembles small peas. Add the oats and pecans and pulse a few more times until combined.
Place the rhubarb in the baking dish or divide between individual tart dishes so that it evenly covers bottom. Crumble the crisp topping over the rhubarb and bake in oven until top just begins to turn golden brown and the rhubarb is bubbling. Remember that individual oven times will vary, mine took around 40 minutes, but I would check frequently as crisp is baking so that it doesn't burn.
Serve warm with homemade mascarpone ice cream .
Makes 4-6 individual crisps depending on tart pan size and rhubarb thickness. Crisp cooked in baking dish serves 6-8 people.