Delicious rhubarb crisp, with a crunchy layer on both the top and bottom and a sweet and saucy rhubarb layer in between - it's rhubarb perfection!
I think is the quintessential rhubarb dish and for me, it isn't Spring until I enjoy a fresh-from-the-garden rhubarb crisp.
This rhubarb crisp one-ups a crisp with a crunchy layer on both the bottom and the top. In between, fresh chopped rhubarb is topped with a thickened sugar syrup, that cooks up in to just the right amount of sweetness.
I haven't made this dish with frozen rhubarb, but my experience says it should work just fine, though made need a bit more cooking time to cook off the extra moisture from the frozen rhubarb.
- 4 cups rhubarb, fresh, chopped into 1/2-inch pieces
- 1 1/4 cup all-purpose flour
- 1 cup large-flake rolled oats
- 1 1/4 cup light brown sugar, packed
- 1/2 cup butter, melted
- 1 tsp ground cinnamon
- 1 cup granulated white sugar
- 2 Tbsp cornstarch
- 1 cup water, cold
- 1 tsp vanilla
- Chop rhubarb and set aside. Butter an 8-inch skillet (or 8-inch round or 7x11-inxh oven-proof baking disand set aside. Pre-heat oven to 350° F.
- In a large bowl, whisk together the flour, oats, cinnamon and brown sugar. Add the melted butter and stir until all the dry ingredients are moistened.
- Scatter 1/2 of the crumb mixture over the bottom of the buttered skillet and press lightly.
- Prepare the sugar syrup by combining the sugar, cornstarch and water in a medium saucepan. Stir until well combined. Heat over medium-high heat until mixture is thick, clear and bubbly, stirring occasionally. Remove from heat and stir in vanilla.
- Add the chopped rhubarb on top of pressed-in crumb mixture in the skillet. Pour sugar sauce evenly over rhubarb.Top with remaining crumb mixture.
- Bake at 350° F until edges are bubbling and crumb topping is browned, about 30-35 minutes. (Note: You may wish to set your baking dish on to a baking sheet, if you are using one with short sides. The sauce does bubble up and may drip over the sides). Serve warm with a scoop of vanilla ice cream, if you like.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.