RecipeServings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
For the Filling:
4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 1.5 lbs)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of salt
For the Topping:
1 cup all-purpose flour
3/4 cup rolled oats
1/2 cup brown sugar, packed
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 cup chopped pecans or walnuts (optional)
Preheat your oven to 375°F. Grease an 8x8-inch baking dish or similar-sized dish.
Prepare the Filling: In a large bowl, combine chopped rhubarb, sugar, flour, vanilla extract, cinnamon, and salt. Toss until the rhubarb is evenly coated. Spread the mixture evenly into the prepared baking dish.
Make the Topping: In a separate bowl, mix flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Stir in nuts if using.
Assemble: Sprinkle the topping evenly over the rhubarb filling.Bake: Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
Cool and Serve: Let the crisp cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream for extra decadence.
TipsStorage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes.
Variations: Add 1 cup of strawberries to the filling for a strawberry-rhubarb crisp.
Rhubarb Prep: Trim any leaves (they’re toxic) and wash the stalks thoroughly before chopping.
Nutritional Info (per serving, approximate):
Calories: 320
Fat: 14g
Carbohydrates: 46g
Protein: 4g