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Homemade Rhubarb Crisp

A comforting and easy dessert combining tart rhubarb with a sweet, buttery crumble, perfect for gatherings or cozy nights in.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 4 cups frozen rhubarb Quality source recommended for best flavor.
  • 1 cup granulated sugar Can be substituted with coconut sugar or honey.
  • 1/4 cup all-purpose flour Use gluten-free flour as needed.
  • 1 teaspoon cinnamon Enhances flavor.
Topping Ingredients
  • 1 cup rolled oats Use certified gluten-free oats if needed.
  • 1 cup brown sugar
  • 1/2 cup butter, melted Can be replaced with coconut oil for a vegan option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the frozen rhubarb, granulated sugar, flour, and cinnamon until well combined.
  3. Spread this mixture evenly in a greased 9x13 inch baking dish.
  4. In a separate bowl, combine the oats, brown sugar, and melted butter. Mix until it resembles coarse crumbs.
  5. Sprinkle the oat mixture over the rhubarb layer in the baking dish.
Baking
  1. Bake in the preheated oven for about 45 minutes, or until the top is golden brown and the rhubarb is bubbling.
  2. Let it cool for a few minutes before serving warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze unbaked crisp for up to 3 months.