Rhubarb Crisp
A delightful dessert combining tart rhubarb with a sweet, crumbly topping, best served warm with vanilla ice cream.
Ingredients
For the filling
- 3 cups chopped rhubarb Choose fresh rhubarb that is firm and bright in color.
- 1 cup granulated sugar Adjust based on your taste preference.
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the topping
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- ½ teaspoon ground cinnamon
Serving suggestion
- 1 scoop vanilla ice cream For serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and lemon juice; mix well and pour into a greased baking dish.
- In another bowl, mix flour, oats, brown sugar, melted butter, and cinnamon until crumbly.
- Sprinkle the oat mixture evenly over the rhubarb filling.
Baking
- Bake for 30-35 minutes or until the topping is golden brown and the filling is bubbly.
- Serve warm with a scoop of vanilla ice cream.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in the oven or microwave. Consider adding nuts to the topping for a crunchier texture. Experiment with fruits like strawberries or raspberries for a flavor twist.