Rhubarb Crisp
This recipe creates a sweet and tart rhubarb crisp with a buttery oat topping. Perfect for a spring dessert!
Ingredients
- * 4 cups chopped fresh rhubarb
- * 1/2 cup granulated sugar
- * 1 tbsp cornstarch
- * 1 tsp vanilla extract
- * 1/2 cup rolled oats
- * 1/2 cup all-purpose flour
- * 1/3 cup packed light brown sugar
- * 1/2 tsp ground cinnamon
- * 1/4 cup 1/2 stick unsalted butter, cold and cut into cubes
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8x8 inch baking dish.
- In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Gently toss to coat the rhubarb evenly. Pour the mixture into the prepared baking dish.
- In a separate bowl, combine the rolled oats, flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the oat topping evenly over the rhubarb filling.
- Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling. If the topping browns too quickly, loosely cover the edges of the dish with aluminum foil.
- Let the crisp cool slightly before serving. Serve warm with a scoop of vanilla ice cream or whipped cream (optional).
Notes
* For a tangier crisp, reduce the granulated sugar to 1/4 cup.
* You can substitute frozen rhubarb for fresh. Thaw it completely and drain off any excess liquid before using.
* Feel free to add other spices to the topping, such as nutmeg or allspice.
* Leftovers can be stored in the refrigerator for up to 3 days.
* You can substitute frozen rhubarb for fresh. Thaw it completely and drain off any excess liquid before using.
* Feel free to add other spices to the topping, such as nutmeg or allspice.
* Leftovers can be stored in the refrigerator for up to 3 days.