Description
This rhubarb crisp is a sweet and tart dessert with tender baked rhubarb and a golden oat topping. It’s super simple to make and pairs beautifully with a scoop of vanilla ice cream. A perfect way to enjoy fresh rhubarb when it’s in season!
Ingredients
For the filling:
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5 cups chopped fresh rhubarb (about 1 1/2 lbs)
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3/4 cup granulated sugar
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1 tbsp cornstarch
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1 tsp vanilla extract
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1 tbsp lemon juice
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Pinch of salt
For the topping:
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3/4 cup rolled oats
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2/3 cup all-purpose flour
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1/2 cup brown sugar, packed
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1/2 tsp cinnamon
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1/4 tsp salt
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1/2 cup unsalted butter, melted
Instructions
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Preheat oven to 375°F (190°C). Grease an 8×8-inch or similar baking dish.
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In a large bowl, mix together rhubarb, granulated sugar, cornstarch, vanilla, lemon juice, and a pinch of salt. Pour into the prepared baking dish.
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In a separate bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir until crumbly.
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Sprinkle the topping evenly over the rhubarb.
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Bake for 35–40 minutes, or until the top is golden and the filling is bubbling.
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Let cool slightly before serving. Best enjoyed warm with ice cream or whipped cream.
Notes
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You can mix in 1 cup of strawberries or apples for a twist.
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Make it gluten-free by using certified GF oats and flour.
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Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.