A sweet 'n' sour rhubarb crisp, with a hearty brown sugar/oatmeal streusel topping.
, using this spice combo isn't about making the spices stand out; it's about underscoring the main attraction, somehow making the rhubarb seem rhubarb-ier. If you like, the streusel can be made in advance—it'll keep for about a week in the fridge or a few months in the freezer., my formula for thickening a rhubarb crisp looks about the same on paper, although the method itself differs in a big way .
Now, here's where things differ from my method for pie. The unique format of a crisp allows me to bake the fruit in stages, instead of tossing everything together, topping it with streusel, and baking it all at once. Keep stirring until the fizz dies down to ensure no pockets of baking soda remain unactivated, then pour the syrupy rhubarb over the remaining rhubarb. Fold gently to combine, then return to the baking dish.Baking in stages produces a variety of textures in the finished crisp, with creamy pieces of rhubarb melting into a gooey filling alongside big chunks of firmer fruit. Top it off with the prepared streusel, smashing each handful into a thin sheet.
When the whole thing's covered, return it to the oven, and bake until bubbling-hot even in the very middle, about 30 minutes more.
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