I love rhubarb. It’s one of my all time favorite summer flavors. The minute I have the time and energy to make something sweet, this is the first ingredient I go for. You may have noticed, I don’t post a ton of dessert recipes on my blog and there are a few reasons for that. First, baking is hard! You have to be very precise in your measurements and how you combine them. Cooking is far more arbitrary, and I’m an arbitrary kind of girl. I’m a big fan of tossing in a little of this and a little of that as I play with my food. When it comes to baking, I always screw it up. I’ll grab the baking powder instead of soda, forget I’m doubling a recipe and put too little sugar, accidentally dump too much cinnamon in the batter, etc. I am not a baker. Furthermore, I have many friends that are really good at baking and they just make my efforts look a little silly. But a crisp? That I can do!
The other reason is I’ve hardwired myself away from sweets. When I had my first big weight gain in college – you know the one, where your metabolism starts to die, your mom isn’t cooking nice healthy meals for you anymore, and your caloric intake triples as you move from dance club to party to kegger and back again – the first trick I learned was to cut out desserts and sweets all together. If I had a sweet craving, I’d have a small piece of candy but baking sweets was out for good. So by the time I met Mountain Man some 12 years later, he was crestfallen by my attitude of “I don’t do desserts.” Single ladies, let me drop some knowledge on ya, men don’t like that. They like cookies! He went so far as to buy me a very nice Kitchenaide mixer just to encourage me to bake more…. I’ve found all sorts of wonderful cooking uses for it instead. Occasionally I’ll make him cookies but it’s rare, poor guy.
Still when rhubarb season comes around I have to get a few desserts and canning projects in before it disappears! It’s my favorite! The other day, I was dead set on making a strawberry rhubarb crisp when I saw this:
How could I resist? Scrap the strawberries, lets make it with peaches! Best idea ever! Peaches were faster to cut up and might even taste better than strawberries. At the very least, they are equally delicious! So I followed my favorite Strawberry Rhubarb Crisp recipe from Ina Garten and just substituted peaches for strawberries! You gotta try this! What a winner of a dessert!
- 4 cups chopped rhubarb
- 4 cups chopped peaches
- 1 1/2 cup sugar, divided
- 1 1/2 tsp grated orange zest
- 1/2 cup juice of orange
- 1 tbsp cornstarch
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 cup quick cooking oatmeal
- 2 sticks butter, cold and diced
- Vanilla ice cream
- Preheat oven to 350 degrees.
- Toss fruit, 1 cup of sugar, and orange zest in a large bowl.
- In a smaller bowl, whisk orange juice and cornstarch together and then add to the large bowl.
- Pour the mixture into a greased 9 x 13 baking dish.
- For the topping combine flour, diced butter, 1/2 cup sugar, brown sugar, salt, and oatmeal.
- Beat using an electric mixer until the mixture is crumbly.
- Sprinkle the topping over the fruit mixture covering it completely.
- Bake for 1 hour.
- Serve warm with ice cream.