Rhubarb Crisp

Tasty rhubarb crisp makes an awesome treat for the summer or spring. It’s super simple to make and well worth the effort. The best part is how you can add some ice cream on top to make it extra enjoyable on a hot day.

Rhubarb has such a unique taste and I personally am a big fan of how it works in this recipe. Given the tart natural flavour of this vegetable — yes, it’s technically a vegetable, despite being often used like a fruit — it gets balanced out with sugar (granulated and brown). Then, of course, the rhubarb mixture is topped with a yummy crisp topping made from oats, flour, butter, and some spices.

What do I need to make rhubarb crisp?

• Rhubarb
• Corn starch
• Granulated sugar
• Salt
• Orange zest — optional.
• Unsalted butter — cold and cut in to cubes.
• Brown sugar
• Rolled oats
• Flour
• Cinnamon
• Nutmeg
• Ginger

How to make rhubarb crisp:

1. Preheat the oven to 375°F. Grease a 8″ by 8″ or 9″ by 9″ baking dish.

2. In a large mixing bowl, combine the rhubarb, corn starch, sugar, salt, and orange zest. Mix well.

3. In a separate mixing bowl, combine the butter, brown sugar, oats, flour, salt, cinnamon, nutmeg, and ginger. Use a fork or a pastry cutter to mix the crisp topping.

4. Put the rhubarb into a greased baking dish. Next, layer the crisp topping on the rhubarb. Spread it over top evenly and gently press it down. 

5. Bake in the oven for about 35-40 minutes. The crisp topping should be a golden to dark brown when done.

6. Allow the rhubarb crisp to cool for 10 minutes. Serve (with ice cream — optional, but highly recommended).

Notes:

• Store rhubarb crisp in a covered container in the fridge for about 3-5 days.

* Adapted from this recipe.