Rhubarb Crisp Recipe
Tangy rhubarb filling in a crunchy, cinnamon-scented crust.
Ingredients
| Filling: | ||
| 3/4 | cup | sugar |
| 1 | cup | water |
| 3 | tablespoons | cornstarch |
| 4 | cups | sliced rhubarb |
| 2 | teaspoons | vanilla |
| Crisp: | ||
| 1 | cup | unbleached flour |
| 1 | cup | rolled oats (not quick oats) |
| 1 1/2 | teaspoons | cinnamon |
| 1 | cup | brown sugar |
| 1/2 | cup (1 stick) | unsalted butter, melted |
| 1 | teaspoon | vanilla |
| 1/2 | teaspoon | sea salt |
| . |
Directions
Preheat oven to 350°
- In a medium saucepan whisk together the sugar, water and cornstarch.
- Bring to a boil, reduce the heat and simmer until the mixture is very thick, about 5–7 minutes.
- Remove from the heat and stir in the rhubarb and vanilla.
- In a medium bowl whisk together the flour, oats, cinnamon and brown sugar.
- Stir in the melted butter and vanilla and mix until moist and well combined.
- Press half the oat mixture into the bottom of an 8x8-inch pan.
- Spread the rhubarb mixture on top and sprinkle with the remaining oatmeal mixture.
- Bake for 1 hour.
- Serve with vanilla ice cream.
Preparation Time:
25 minutes; baking time 1 hour
