Rhubarb is in season in Alaska! It is one of my favorite vegetables since it is high in vitamin K (like Kale and Spinach) which helps develop and strengthen bones, many other vitamins including vitamin C, anti-oxidants, and many important minerals.
Health aside, its great in dessert. Rhubarb is one of the least calorie dense foods. We like to fix that issue with some butter and sugar.
This recipe is from my aunt Jeanette who resides in Palmer farm country and has made it for the past 30 years. I’ve added a few personal touches such as nuts, oats, and cinnamon into the ‘notes’.
Notes
I love to add 1/4 cup of nuts and a dash of cinnamon to the topping!
A 1/4 tsp. of grated ginger added to the filling adds a little spice to the crisp
Ingredients
- Filling:
- 4 cups sliced fresh rhubarb
- 3/4-1 cup sugar (depending on tartness of rhubarb)
- 1/4 cup all purpose flour
- 2 Tbsp water or orange juice
- 1/2 tsp. salt
- Topping:
- 1 cup uncooked quick cooking oats
- 1/3 cup packed brown sugar
- 1/4 cup all purpose flour
- 1/3 cup butter melted
Instructions
- Combine the filling ingredients and spread into and 8 inch round pie dish or cake pan.
- In another bowl mix the dry ingredients into the butter with a pastry cutter or a fork until a strudel crumb texture develops.
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We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.