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Rhubarb Crisp

A warm and delightful dessert that features tart rhubarb topped with a sweet, crumbly oat mixture. Easy to prepare, this rhubarb crisp is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the fruit filling
  • 4 cups rhubarb, chopped Fresh rhubarb is recommended for best flavor.
  • 1 cup granulated sugar Can be substituted with honey or maple syrup for a different flavor.
  • 2 teaspoons cornstarch To thicken the mixture.
  • 1 teaspoon vanilla extract
For the oat topping
  • 1 cup rolled oats Make sure they are certified gluten-free if necessary.
  • 1 cup all-purpose flour Can be substituted with gluten-free flour blend.
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, melted Use room temperature butter for easier mixing.
  • 1/2 teaspoon cinnamon Can be substituted or complemented with other spices.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract.
  3. Pour the rhubarb mixture into a greased baking dish.
  4. In another bowl, combine the rolled oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
  5. Sprinkle the oat mixture evenly over the rhubarb.
Baking
  1. Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbling.
  2. Serve warm, ideally with a scoop of vanilla ice cream.

Notes

Rhubarb crisp is best enjoyed warm, but can also be served at room temperature. It can be stored in an airtight container in the refrigerator for up to 3-5 days. For freezing, wrap tightly and store for up to 3 months.