Rhubarb Crisp
A delightful dessert combining tangy rhubarb and a crunchy, sweet topping that transports you back to simpler times.
Ingredients
For the filling
- 4 cups rhubarb, chopped Use fresh, firm stalks with vibrant color.
- 1 cup granulated sugar Adjust based on the tartness of the rhubarb.
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the topping
- 1 cup rolled oats Can substitute with crushed walnuts or pecans.
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Mix well until all the rhubarb is coated.
- Pour the rhubarb mixture into a greased 9x13-inch baking dish, spreading it out evenly.
Making the Topping
- In another bowl, combine rolled oats, all-purpose flour, brown sugar, melted butter, cinnamon, and salt. Stir until the mixture is crumbly.
- Sprinkle the oat mixture evenly over the rhubarb filling in the baking dish.
Baking
- Place your dish in the preheated oven and bake for 30 to 35 minutes, or until the topping is golden brown and the rhubarb is bubbling.
Serving
- Remove from the oven and let it cool for a few minutes before serving. Serve with a scoop of vanilla ice cream.
Notes
Store leftovers covered in the refrigerator for 3-4 days or freeze tightly in an airtight container for up to 3 months. To reheat, bake at 350°F (175°C) for 15-20 minutes until warmed through.