Homemade Rhubarb Crisp
A warm, bubbling dessert that combines the tanginess of rhubarb with a buttery crumb topping, perfect for any occasion.
Ingredients
For the Filling
- 4 cups rhubarb, chopped Look for fresh rhubarb at local farmers' markets or grocery stores, especially in the spring.
- 1 cup granulated sugar You can substitute with coconut sugar or honey.
- 2 tablespoons cornstarch If you don’t have cornstarch, all-purpose flour can be used as a substitute.
- 1 tablespoon lemon juice Adding lemon zest can enhance flavor.
For the Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar Can substitute brown sugar with maple syrup.
- 1/2 teaspoon cinnamon For a spiced twist, consider adding candied ginger.
- 1/2 cup unsalted butter, melted Ensure butter is melted before mixing for a consistent texture.
For Serving
- Whipped cream or vanilla ice cream Serve warm for the best experience.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Mix thoroughly until the rhubarb is evenly coated.
- Pour the mixture into a greased baking dish, spreading it out evenly.
Making the Topping
- In another bowl, mix together the rolled oats, all-purpose flour, brown sugar, and cinnamon.
- Pour the melted butter into the dry mixture and stir until crumbly, ensuring that everything is well combined but maintains a bit of texture.
Baking
- Sprinkle the oat mixture over the rhubarb filling evenly, creating a delightful crust.
- Bake for 40-45 minutes or until the topping is golden brown and the filling is bubbling at the edges.
Serving
- Serve warm or cold, ideally with a generous scoop of whipped cream or vanilla ice cream.
Notes
For an impressive presentation, consider serving in individual ramekins or adding a dusting of powdered sugar before serving. This crisp is also delightful chilled.