We’re officially in the dead of summer. It’s the time of year when we’re soaking it all up, the sun rays, the longer days, the family vacations and more. But as July turns to August, it’s also prime time to embrace all the fresh produce available right at our fingertips, and that’s especially true in the Pacific Northwest.

Because of the PNW’s mild weather, it’s ideal for growing rhubarb. With that, Washington is the largest commercial producer of this tangy, stalky vegetable (yes, it’s a vegetable!), but its growing season is fleeting. To celebrate the last leg of rhubarb season, we have the ideal simple summer recipe for you. With a bit of tartness from the chunky stalks, balanced sweetness, a hint of salt and a handful of crunch, this rhubarb crisp recipe will have you begging for more. Top it with a scoop of vanilla ice cream and pair it with a tasty beverage for the ultimate summer drink and dessert pairing.  

Easy Rhubarb Crisp

For the base:
4 1/2 cups chopped, fresh rhubarb (about 8 stalks)
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
1 cup brown sugar
1/3 cup flour

For the topping:
1 cup flour
1/3 cup brown sugar
1/2 teaspoon salt
1 cup granola or oats
1/2 stick cold butter, cut into cubes

Preheat the oven to 350 degrees Fahrenheit.

Chop the rhubarb into chunks. Put the rhubarb in a mixing bowl and toss with lemon juice, vanilla, brown sugar and flour. 

Spread the rhubarb base into a 7” X 11” baking dish. 

To make the topping, add the flour, brown sugar, salt and granola into a bowl. Stir to combine and then add in the cubed butter. Using your hands, a fork or a pastry blender, work the butter into the dry mixture until clumps form. Sprinkle the crisp topping evenly over the rhubarb base.

Bake at 350 degrees for 30 minutes until golden and crispy on top. Serve warm with ice cream, if desired.

Pairing Note:

Want the ultimate summer dessert and drink pairing? Consider pouring a glass of riesling, sparkling rosé or an oaked Chardonnay to make the experience that much more delicious.

Sip’s Pairing Picks!

Riesling
Bryn Mawr Vineyards, 2020 Estate Riesling, Salem OR 

Sparkling Rosé
Bjornson Vineyards, 2020 Bubbles Sparkling Rosé, Salem OR

Chardonnay
Woodward Canyon, 2019 Washington State Chardonnay, Lowden WA