Rhubarb Crisp
Serves: 6–8
Prep time: 15 minutes
Bake time: 40–45 minutes
Ingredients
Filling
5 cups rhubarb, sliced into ½-inch pieces
¾ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract (optional)
Crisp Topping
1 cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup brown sugar, packed
½ teaspoon cinnamon
¼ teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, combine rhubarb, granulated sugar, cornstarch, and vanilla. Transfer to a greased 8-inch or 9-inch baking dish.
In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Sprinkle the topping evenly over the rhubarb.
Bake for 40–45 minutes, until the filling is bubbling and the topping is golden brown.
Let cool for 10–15 minutes before serving.
Serving Suggestions
Serve warm with vanilla ice cream.
Add strawberries (about 2 cups sliced) for a classic strawberry-rhubarb crisp.
For extra crunch, mix ½ cup chopped pecans or walnuts into the topping.
Enjoy! The tart rhubarb and buttery oat topping make a perfect spring and early summer dessert.
