Rhubarb Crisp

I made rhubarb crisp tonight with some rhubarb I bought at the farmers market here. It was only a dollar for a bunch and was enough for this recipe. http://www.food.com/recipe/rhubarb-crisp-93946

I did put in only 1/2 cup white sugar, and increased the oats to 1 cup. David and I both really liked it. I would add in more rhubarb next time. I had a bit over 4 cups this time, but it could have done with 6 or 8 cups.

Update: It works best with something between 4-6 cups. Also the topping is great with just the 1/2 cup oats as called for in the recipe.  So in future, just have between 4-6 cups rhubarb and 1/2 c white sugar, with everything else as written.

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gf and sugar free variant:
filling:
1/2 cup honey
8 cups rhubarb
1 tsp cinnamon
1/2 cup gf flour (bob's red mill)

topping:
1/2 c sucanat
1 cup oats
1/2 cup gf flour (bob's red mill)
1/2 cup butter

This was not very good. I used bob's red mill gf all purpose flour and it did not perform well with the wetness of the dish. It rose to the top to make a strange spongy texture on top. It has done this with a corn casserole too, which was a custard. So if I make this again I will use a different flour, maybe oat flour.
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gf variant #2

3/4 c sucanat
6-8 c rhubarb
1 tsp cinnamon
1/2 c oat flour (finely ground)

topping:
1/2 c sucanat
1 cup old fashioned oats
1 cup oat flour
1/2 cup butter

This turned out great.

Rhubarb Cream Pie

I made this for easter. I think. It was a while ago:)

I put in twice the rhubarb it called for because I thought there wasn't enough. It turned out to be too much (in my opinion. Other eaters loved it, but it was too strong for me.) The recipe below is the original (unaltered) from Best Desserts cookbook, which is my favorite dessert cookbook.

I like regular rhubarb pie better. (without cream or meringue...)

1 crust pie.

Filling:

2 cups cut-up fresh rhubarb (do not use frozen)

3 egg yolks

1/2 cup half-and-half

1 cup sugar

2 T flour

1/2 tsp salt

Meringue:

3 egg whites

1/4 tsp cream of tartar

1/2 tsp vanilla

6 T sugar

1. Prepare pie crust for one crust pie in 9 inch pie pan.

2. Heat oven to 400. Put rhubarb in crust-lined pan. In small bowl, beat egg yolks until thick and lemon colored. Stir in half-and-half. Add all remaining filling ingredients; blend well. Pour egg mixture over rhubarb.

3. Bake a 400F for 10 minutes. Reduce oven temp to 350F; bake an additional 40 minutes.

4. In small, deep bowl, combine egg whites, cream of tartar and vanilla; beat at medium speed until soft peaks form. Add 6 tablespoons sugar 1 at a time, beating a high speed until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.

5. Bake at 350F for 15 to 20 minutes or until meringue is light golden brown. Cool 1 hour or until completely cooled. Store in fridge.