This is the homeliest dessert I’ve ever made, a reminder that beauty is only skin deep. In the time it takes to chop rhubarb and mix up some flour, sugar and butter, you can have a bubbling hot sweet-and-sour rhubarb crisp that, while delicious and colorful, is only slightly less ugly than a bad burn. A dollop of yogurt is all it needs to set the flavors off to perfection.
I debated about posting this recipe because it’s so… not gorgeous. But you have to respect the complexity of the rhubarb flavor and appreciate its sophistication. Confucius said, “Everything has beauty, but not everyone sees it.” Do you see it?
Rhubarb Crisp
Serves: 6
Prep time: 50 minutes
Ingredients
- 4 cups rhubarb, cut into one-inch pieces
- ½ teaspoons salt
- 1 cup sugar
- 3/4 cups flour
- 1 teaspoon cinnamon
- 1/3 cup butter, crumbled into small pieces
- Plain yogurt as garnish
Directions
Heat oven to 350 degrees. Put rhubarb in ungreased baking dish and sprinkle with the salt. Mix sugar, flour and butter and mix until crumbly. Sprinkle over rhubarb and bake 40 minutes, until topping is golden brown. Serve while hot and garnish with yogurt.
