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Sweet & Tart Rhubarb Crisp

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A delightful blend of tangy rhubarb and a buttery oat topping, this Sweet & Tart Rhubarb Crisp is a classic, easy-to-make dessert perfect for springtime.

Ingredients

4 cups rhubarb, chopped

1/2 cup granulated sugar

1/4 cup brown sugar

2 tablespoons cornstarch

1/4 teaspoon ground cinnamon

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

1 cup old-fashioned rolled oats

1/2 cup all-purpose flour

1/2 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, chilled and cubed

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine rhubarb, granulated sugar, 1/4 cup brown sugar, cornstarch, 1/4 teaspoon cinnamon, lemon juice, and vanilla extract. Toss to coat evenly and transfer to a greased 9x9-inch baking dish.
  3. In a separate bowl, combine oats, flour, 1/2 cup brown sugar, salt, and 1/2 teaspoon cinnamon.
  4. Add the chilled cubed butter to the topping mixture and use a pastry cutter or your fingers to form coarse crumbs.
  5. Evenly sprinkle the topping over the rhubarb mixture in the baking dish.
  6. Bake for 40-45 minutes, until the topping is golden brown and the filling is bubbling.
  7. Let cool for at least 10 minutes before serving. Serve warm with whipped cream or vanilla ice cream if desired.

Notes

  • Add 2 cups of sliced strawberries for a Strawberry Rhubarb Crisp variation.
  • Incorporate 1/2 cup of chopped nuts into the topping for added crunch.
  • Use gluten-free oats and flour blend for a gluten-free version.
  • Add a pinch of nutmeg or ginger to the filling for a spiced variation.
  • Store leftovers in the fridge for up to 3 days; reheat before serving.

Nutrition

Find it online: http://recipesbyjanet.com/sweet-tart-rhubarb-crisp/