I grew up on 2 acres outside of the Detroit suburbs, by no means a large amount of property. But my dad, born and raised on a grain farm in rural Kansas, used every square inch to grow just about anything he climatically could. He meticulously tended an herb garden just outside of the kitchen and two large vegetable gardens. An asparagus patch would pop up in the spring. Four massive rows of raspberries varieties harbored every bee in the county come summer. At least four, maybe even six apple trees bore fruit every fall, some with branches so heavy they nearly touched the grass.
Second only, perhaps, to the gooseberry bushes, I think if he were here today Dad would tell me his favorite out of everything he grew was rhubarb. I remember the microscopic green leaves and tiny red stalks were the first indicator a Michigan winter had ended. And in the spring my mom always made Dad a rhubarb crisp – never a pie, just a crisp. Crisps are forgiving and don’t require the skill or time necessary to prepare pie crust. A brown sugar and oat topping over sweet, ripe fruit – unless you burn the hell out of it how could that ever taste bad? Yes, I’d much rather make a crisp.
My Granny, Dad’s mom, did make rhubarb pies. By the time I came along in the mid 1980s her baking days were nearly done, and I sadly have no recollection of Granny’s rhubarb treats. But her very Plains-Midwestern secret ingredient she used when baking with rhubarb still exists within our family. Elitist pastry chefs, this is where you stop reading and go about your day. Granny gave her rhubarb desserts a little kickstart, if you will, with strawberry Jello. And it wasn’t that bad of an idea! The Jello acts as a thickening agent with the rhubarb and sugar, so you never have to worry about a watery crisp. Rhubarb, itself, is bitterly sour and does require some sugar to help balance. The strawberry from the Jello adds not only some additional sweetness but also a lovely, bright pink hue. This isn’t exactly a rhubarb crisp for a purist but I can’t imagine making it any other way.
In honor of Father’s Day, here’s my take on Dad’s rhubarb crisp.
Dad’s Rhubarb Crisp
serves 6 to 8
Ingredients
10 tablespoons unsalted butter, melted, plus extra for baking dish
1 1/4 cups all-purpose flour, spooned and leveled
3/4 cup rolled oats, not instant
3/4 cup packed light brown sugar
1/2 teaspoon Kosher salt
4 cups rhubarb cut into 1/2-inch dice (about 1 1/4 pounds)
1/2 cup granulated sugar
1 teaspoon powdered strawberry Jello
Preheat oven to 375 F. Butter an 8- or 9-inch square baking dish (or 2-quart baking dish).
In a medium bowl combine flour, oats, brown sugar and salt. Stir in butter and set aside.
In a medium bowl combine the rhubarb, granulated sugar and jello. Pour into prepared baking dish.
Scatter the oat and brown sugar topping over the fruit. Bake until crisp is golden brown and fruit is bubbling, about 40 to 50 minutes. Serve warm or at room temperature.
Anonymous says
BRILLIANT!!! So simple, and so delicious 😁
Aunt Noni says
Tastefully written Susan!!! I do have the fondest memories of where you grew up, and course the baking and cooking your loving mother bestowed on your father!!! What a great tribute to your father Edwin Streit!!!!