This post may contain affiliate links.Please read our disclosure policy.If you’re a sour candy fan, then you know and love rhubarb.

Grab the brightest ruby red stalks you can find, and make this Rhubarb Crisp with rose water, orange zest and a crispy out topping.A bit of a niche recipe, because you either have a garden overflowing with rhubarb or you don’t.Or, you passed by the farmer’s market stall that had a giant stack of ruby red stalks and you couldn’t resist.

Either way, you love the sweet and sour taste of rhubarb, and I don’t blame you one bit.I do, too! While most rhubarb desserts contain strawberries for sweetness, I left them out today and let the stalks shine.I add a bit more sugar to my rhubarb crisp recipe, plus orange zest which rounds out the sweetness.

The rose water is my secret nod to strawberries, because you know I love rose water in my strawberry desserts.Have you made my mini strawberry tart for two? It has a rough puff pastry crust and is full of strawberries and rose water! Ingredients Rhubarb.You need 6 cups of sliced rhubarb or roughly 2 pounds of rhubarb for this recipe in an 8-inch casserole dish.

This is about 8 medium or 4 large stalks of rhubarb, sliced into 1/2-inch pieces.You can use frozen sliced rhubarb for this (use the same amount), and do not thaw before baking.Flour.

We need 1/4 cup flour for the rhubarb crisp filling and another 1/2 cup for the oat topping.Sugar.One-half cup of granulated su

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