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Rhubarb Crisp

An irresistible dessert featuring tart rhubarb balanced with sweet, crunchy oat topping, making it a perfect choice for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 4 cups rhubarb, chopped Fresh rhubarb can be found in grocery stores or farmer’s markets during spring.
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
Topping
  • 1 cup rolled oats
  • 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
  • 1 cup brown sugar
  • 1/2 cup unsalted butter, melted Ensure not too hot to avoid cooking oats.
  • 1 teaspoon cinnamon
  • 1 pinch salt
For Serving
  • Vanilla ice cream For serving, optional.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Mix until evenly coated and pour into a greased baking dish.
  3. In another bowl, mix together the rolled oats, flour, brown sugar, melted butter, cinnamon, and a pinch of salt. Stir until crumbly.
Cooking
  1. Sprinkle the oat mixture over the rhubarb mixture, covering the fruit completely.
  2. Bake for 35-40 minutes until the topping is golden brown and rhubarb is bubbling at the edges.
  3. Serve warm with a scoop of vanilla ice cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.