What’s sorrel, you might be wondering? Well, I was wondering too when I saw this recipe. I vaguely remembered getting some at a CSA when I made this recipe last year, but I didn’t remember seeing it in the spring. So I was prepared to substitute strawberries as Simply in Season suggests. And wouldn’t you know it? I found some sorrel at the farmer’s market!
Actually, it was lemon sorrel, but I figured, “eh, close enough.” The older guy who was selling it asked what I was going to do with it, and when I told him make a rhubarb crisp, he was mighty surprised.
I’m republishing this recipe from last year because I was recently given a large sorrel plant from my friend Holly–I see another batch of this in the near future!
FOR PRINTABLE VERSION CLICK HERE: Rhubarb Sorrel Crisp
4 cups rhubarb (chopped)
2 cups sorrel (chopped)
1 cup sugar
1 Tbs orange peel, grated (I used lemon peel since it was lemon sorrel)
1 tsp vanilla
1/4 cup water
3 Tbs cornstarch
1 1/2 cup flour
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter
1/2 tsp salt
1/2 tsp ground cinnamon
1. Combine rhubarb, sorrel, sugar, orange peel, and vanilla in large saucepan. Bring to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.
2. Dissolve cornstarch in water. Add to rhubarb mixture and cook until thickened, stirring constantly. Set aside.
3. Mix together remaining ingredients until crumbly. Place about 3 1/2 C of the mixture on the bottom of a greased 9×13 pan. Cover with the rhubarb/sorrel mixture. Sprinkle remaining crumb mixture on top and bake in a preheated oven at 350F for 30-40 minutes.
The verdict: I’m not sure what sorrel tastes like, even after eating this, because all I tasted was rhubarb. There was a slight sourness which may have been the sorrel. It was super delicious, though, and since it has sorrel in it (which is kind of a leafy green) that means it’s healthy, right? The crumb mixture was nice and toasty, just the way I like it. Have I mentioned yet how I LOVE the sweet/sour effect of rhubarb desserts? Sigh.
Serving size: 1/12 of a recipe (4.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated with Living Cookbook Recipe Management Software
Amount Per Serving
Calories From Fat (33%) 109.24
% Daily Value
Total Fat 12.47g 19%
Saturated Fat 7.46g 37%
Cholesterol 30.5mg 10%
Sodium 112.2mg 5%
Potassium 232.61mg 7%
Total Carbohydrates 53.72g 18%
Fiber 2.58g 10%
Protein 3.71g 7%
This post shared at Seasonal Sunday, Fight Back Friday, Friday Potluck, I’m Lovin’ It, Food on Fridays, Friday’s Favorites, Fresh Bites, Mmmm Dessert
awww!! just so lovely! Ive been craving for rhubarb! Not available here in the Philippines, my aunt used to send me jars of jams….. your sorrel crisps makes me drool…. Dropping by from SITS!
I hadn’t ever thought about adding a spring green to something like rhubarb crisp, but it is a great idea! I have some rhubarb that is ready to be used, I think that I’ll chop up some oxalis and maybe some lamb’s quarters and add that to it!
I’ve seen sorrel growing, but I’ve never used it in cooking. It looks like a lovely vegetable, and your rhubarb sorrel crisp sounds delicious. Thank you for linking up to Feed Me Tweet Me Follow Me Home Friday. Have a wonderful weekend!
YUM! I don’t know what sorrell is either, but I love how CSAs make us try new and great things! Thanks for bringing over to Friday Potluck.
Yum! I love all the rhubarb crisp combinations I’ve had, so I’ll bet I’d love this, too. Thanks for linking to Food on Fridays!