Rhubarb Crisp
A delightful dessert that combines the tartness of rhubarb with a sweet, crumbly topping, perfect for spring celebrations.
Ingredients
For the Filling
- 4 cups rhubarb, chopped Ensure rhubarb is fresh and firm.
- 1 cup granulated sugar Can be substituted with honey or agave syrup.
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
For the Topping
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon For a spiced flavor.
- 1/2 cup butter, melted Can be substituted with coconut oil for a dairy-free option.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the chopped rhubarb with granulated sugar, 1/4 cup flour, and vanilla extract. Spread this mixture into the bottom of a greased baking dish.
- In another bowl, combine rolled oats, brown sugar, 1/2 cup flour, and cinnamon. Drizzle with melted butter and stir until well combined.
- Evenly sprinkle the oat mixture over the rhubarb filling.
- Bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the rhubarb filling is bubbling.
- Serve warm, ideally with a scoop of vanilla ice cream on the side.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in portions for up to 3 months. To reheat, place in an oven at 350°F until warmed through.