Sweet and Tart Rhubarb Crisp with a Crunchy Topping

by

Ingredients:

  • 4 cups rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
Topping:
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • Pinch of salt
Directions:
  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish and set aside.
  2. In a large mixing bowl, combine the rhubarb, sugar, cornstarch, lemon juice, vanilla, cinnamon, ginger, and salt. Stir until the rhubarb is evenly coated in the mixture. Pour this mixture into the prepared baking dish and spread it into an even layer.
  3. For the topping, in a separate bowl, mix the oats, flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter cubes and, using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Sprinkle the oat mixture evenly over the rhubarb filling.
  5. Bake for 45-50 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and thickened.
  6. Let the crisp cool for at least 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 320 kcal | Servings: 6 servings

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