Classic Rhubarb Crisp
785
- Prep Time15 mins
- Total Time1 hr 15 mins
- Makes6 to 8 servings
Photo, Erik Putz.
A golden crunch on top, and sweet-tart rhubarb perfection on the bottom. Best served with vanilla ice cream.
Ingredients
1 cup large-flake oats
3/4 cup all-purpose flour
1/2 cup packed brown sugar
3/4 tsp salt
1/2 cup cold unsalted butter, cubed
Filling
6 cups chopped rhubarb, cut into 1-in. pieces (about 760 g)
1 cup granulated sugar
1/3 cup cornstarch
2 tbsp water
Instructions
POSITION rack in lower third of oven and preheat to 350F.
TOPPING: Stir oats, flour, brown sugar and salt in a bowl. Add butter and work in, using your fingertips, until crumbly. Refrigerate until ready to use.
FILLING: Toss rhubarb, sugar, cornstarch and water in a large bowl, stirring until cornstarch is absorbed. Let sit 5 min and stir again. Transfer to a 9 x 13-in. glass baking dish.
SPRINKLE oat mixture evenly over rhubarb. Bake in lower third of oven until top is golden and juices are bubbling around edges and through the top of crisp, about 1 hour. Let cool completely. Serve with ice cream.
Nutrition (per serving)
Calories 378, Protein 4g, Carbohydrates 64g, Fat 13g, Fibre 3g, Sodium 226mg.
How to Make Rhubarb Crisp in Single Serving Portions
Place 8 4-in.-wide ramekins on a baking sheet, fill with rhubarb mixture, top with oat crisp mixture, and reduce baking time to 25 min.
Rhubarb Crisp Recipe Variation
Try our rhubarb-apple crisp! Apples add a bit of sweet-tart substance to the crisp filling (this also works very well if you're low on rhubarb).