Summer!

Also known as, crisp season. 

Not the crisp that is just another word for cold, nuh-uh, I've had it with the cold. 

I'm talking about the one that bubbles up in your oven and makes the whole house smell like summer afternoon; like the only place you have to go is outside to pick fresh basil and tomatoes. The kind of smell that makes you a good person for just thinking about bringing a warm rhubarb crisp over to your friend's house because you know she would love the surprise. 

But you don't because it's too darn good to leave the house. 

You know that smell?

(interruption: I really did think about bringing it over, but, you know...)

Well. 

Portland has been nice. It's been a while since I've been in this blog space, and I'm sorry if I haven't been visiting your spaces either, please forgive me? Here... have a piece of this rhubarb crisp with chocolate cherry ice cream. Friends again?

Ahem. 

The other day I received two batches of fresh garden rhubarb from a good friend. This is the first year I've planted it myself, so I can't yet harvest the stalks (did you know that? True! Another fun fact: you can't eat rhubarb leaves, they are toxic. Double true!). 

Even though rhubarb is really a spring treat, it goes pretty strong here in urban gardens through late June and early July. This means more time for rhubarb jam, rhubarb pie, and of course, rhubarb crisp. 

The crisp is a breeze to make, and is made even more adorable when served in a mason jar with a big scoop of vanilla ice cream right on top. 

Do it. 

Summer Rhubarb Crisp

For the Topping

1 generous cup whole oats

3/4 cup brown sugar

1/2 cup flour (I like a combo. of whole wheat and all purpose)

1 tsp cinnamon

2 pinches of salt

5-6 tbl. cold, unsalted butter

Whisk together all ingredients except the butter in a medium size bowl. Cut the cold butter into small pieces, and using clean hands, mix together until the mixture resembles a coarse meal. Set aside.

For the Crisp

4 cups chopped rhubarb, cut into 1/2in half-moons, about 5 large stalks

1/2 cup sugar + 2 Tbl. brown sugar

2 Tbl. coconut flour*

pinch of salt

*Coconut flour is a new favorite of mine. It's healthy, full of fiber, and thickens this crisp up nicely without the use of cornstarch. Feel free to sub the coconut flour for all-purpose flour, no problem. 

Preheat the oven to 375°F, and butter a 2 quart baking dish. 

Combine all ingredients in a large mixing bowl until the rhubarb is evenly coated with flour and sugar. Pour the rhubarb mixture into the baking dish and spread it evenly. Cover with the topping and bake until the juices start to bubble up, about 40 minutes. You may want to set the crisp on top of an aluminum-covered baking dish to catch bubbling-over goodness. 

Remove from the oven and let it cool for at least 10 minutes before diving in.