I’ve had this recipe for rhubarb crisp bookmarked for a couple of weeks and I finally got my act together and whipped it up yesterday.  It’s a bit healthier version of crisp - it has a lot less sugar and includes whole wheat flour and wheat germ in the crispy topping.  Surprisingly, it doesn’t taste like some sort of crazy health-guru-granola recipe.  I was pretty sure, it was going to be really bitter with a crispy topping that tasted of cardboard.

Of course, a recipe cooked in our household wouldn’t be complete without a few substitutions:

First, I swapped dried cranberries for raisins.  Raisins do NOT belong in baked goods.  YUCK.  (Unless, it falls under exemption #124 - Subsection: Butter Tart.  That is the ONLY exception.)   The second change, was an addition.  I chopped up about a tablespoon of candied ginger to add to the rhubarb mix.  Why?  Because rhubarb and ginger are meant to be together.  Why deny them??

Boyfriendly rating: 5/5  “Five cups is a lot of rhubarb - make sure you have lots.”