I hinted at some upcoming rhubarb-related goodness when I shared Saturday’s strawberry pie and now I’m making good on my word. When I laid out my rhubarb, it didn’t take long to decide what I wanted to make. Something I’ve never made before – a crisp! Sure, I’ve made pies. But a crisp is different, and I think it’s so right for summer. Simple and messy and pretty in a rustic way that says I spent too much time outside today to worry about making dessert look perfect.
I hope no one objects to my posting two desserts in a row. And I wonder if there’s some kind of rule against that. If there is, it probably involves my short shorts fitting a little snugger. Oh well. Rhubarb and strawberries aren’t around all year, ya know. And one mustn’t squander what nature hath provided.
Much like the strawberry pie, this recipe takes a simple approach to one of summer’s most delicious perks. My grandma has a reliable source where she can get wild rhubarb for free and obviously, we get to enjoy some of it, too!
Since I’d never even tasted rhubarb before, I was skeptical about how this recipe would turn out. Silly me. Rhubarb’s tough, bitter taste cooks down to a soft, sweet, and slightly tart filling. With the almost-caramelized, crispy and chewy topping, the dessert goes from sweet to tangy to sugary to gooey to crunchy and all the way back again.
Unless you’ve been living under a rock [or don’t ever get on Pinterest], you probably know that it’s strawberry and rhubarb season. Farmer’s Markets are brimming with the first picks, fresh from small farms and gardens. With that in mind, I think it’s time for me to get on my soap box.
A couple of weekends ago, on May 24th, we attended the March Against Monsanto in Indianapolis. Surprisingly, this was my first time participating in a protest or rally of any sort. It. Was. Awesome. Being that it was my virgin protest, I forgot all about making fancy signs until we were on our way out of town. So arts and crafts time happened on the car ride to Indy and it resulted in some pretty impressive signage, which you can see on Instagram if you’re interested!
We picketed on the steps of the City Market until it was time to march. We filled the sidewalk, rounded the city circle, and picketed on the steps of the Capitol building, then made the return march. While it was nowhere near the size of some of the other Marches that took place on the 24th across the nation, I was so impressed and encouraged by the turnout.
People are starting to care. People are starting to wake up. People are starting to fight back. People are starting to demand answers. We want safe food and a safe future. GMOs are blindly driving us down a dark, dangerous road – none of us know where the cliff is or when we’ll reach it, but it’s coming and there’s going to be no surviving the crash.
As we enter this season – the time of year when fresh food is the most abundant – I urge everyone to get involved, learn more, and make an effort to avoid GMOs at every possible opportunity.
Buy local whenever possible, and don’t hesitate to ask the vendor about how their food is grown. With whatever space you have, try to grow a few types of vegetables and herbs at home. When grocery shopping, seek out organic produce and non-GMO brands.
Every cent that you don’t spend on bioengineered food is a victory for real food.
And I, for one, happen to love the way real food looks, smells, tastes, and makes me feel. How about you?
Gluten Free Rhubarb Rum Crisps
This simple seasonal dessert is made with sweet and tart rhubarb and topped with a crispy layer of caramelized oats.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: Dessert
- 1/2 cup gluten-free rolled oats
- 1/4 cup millet flour
- 1/4 cup oat flour
- 1/2 cup coconut sugar
- 1/4 cup brown sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 6 tablespoons cold butter
- 4 cups rhubarb [diced]
- 3 tablespoons corn starch
- 3 tablespoons gold rum
- 1/2 cup coconut sugar
- juice of 1 large lemon
- Preheat the oven to 350º.
- In a medium bowl, combine all of the ingredients for the topping. Use your hands to mix the butter well. Refrigerate while you prepare the filling.
- Chop rhubarb into small pieces, about the size of your pinky nail.
- In a medium bowl, combine rhubarb, corn starch, rum, coconut sugar, and lemon juice. Stir until the rhubarb is coated.
- Spoon filling into 8 ounce oven safe ramekins until 3/4 full. Fill the rest of the way with the topping.
- Place ramekins onto a parchment or foil-lined baking sheet and bake for 45 minutes.