The summer is here and people’s gardens are growing. I don’t have my own garden but am lucky enough to have some connections. A lot of people don’t know what to do with the surplus of rhubarb they got growing. My response to them? Donate it to me and I’ll make something out of it!

Rhubarb is one of my all time favourite flavours. On it’s own, paired with strawberry, apples or raspberry, I love that tart yet sweet flavour. Growing up my mom had so many rhubarb plants in our yard. It would be my job to go and pull the stalks and cut the leaves off. I would pretend that I was a samuri and I would swing that blade around and behead those leaves.

I’ve got two favourite rhubarb recipes: my mom’s rhubarb muffins and rhubarb crisp. Originally I got this recipe from Pinterest (who doesn’t??) but made a few tweaks to make it just the way I wanted it. I’m a bit biased but in my mind they are all improvements.

One of the best things with a crisp is that it can easily be breakfast or dessert. Pair it with yogurt for breakfast and ice cream for dessert. Does it get any better?

So here you have it, my Rhubarb Crisp:

Ingredients:

• 6 cups chopped rhubarb
• 2 tbsp flour
• 1 tbsp corn starch
• 2/3 cup sugar
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 3/4 cup rolled oats
• 3/4 cup brown sugar
• 6 tbsp flour
• 1/2 tsp cinnamon
• 3 tbsp butter (or vegan butter)
• 3 tbsp coconut oil
• 1/3 cup shredded coconut

Directions:

1. Preheat oven to 375
2.  Combine the first 6 ingredients & place in a glass pan (9×9)
3. Combine the remaining ingredients in a bowl
4. Fork together until it’s similar to a crumble
5. Top the glass pan with mixture
6. Bake for 40 minutes
7. Cool 5-10 minutes to allow juices to thicken

Top with your choice of ice cream, whipped cream or yogurt

Bon Appetit!