Rhubarb Crisp

This recipe is a tweaked version of many a crisps made over the years. Feel free to plug in your own tweaks, go gluten free, replace sugar with maple syrup or other healthier sweeteners etc. I lean in toward the more tart end of the dessert spectrum so I provided a range for you below.

Ingredients:

  • 6 tablespoons butter melted, plus more for greasing pan

  • ~ 2 pounds rhubarb, ends trimmed and cut into 1 1/2-inch pieces (about 5 to 6 cups)

  • 1/4-1/2cup white sugar or 1/4-1/2 cup maple syrup

  • 1/2 - 3/4 cup brown sugar (depending on your sweetness preference), again, feel free to substitute with a sugar free sweetener option

  • 1-2 teaspoons orange or lemon zest

  • 2-3tbls cornstarch

  • ½ cup all-purpose flour

  • ½ teaspoon cinnamon, or to taste

  • Pinch salt

  • ½ cup rolled oats

  • ½ cup pecans or walnuts, chopped

Pre-heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Thoroughly toss rhubarb with white sugar, zest and cornstarch, then spread in baking dish.

Mix brown sugar, flour, cinnamon, salt, oats and nuts. Then add melted butter until everything is well coated. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

SpringJenny Bourgeoisspring, rhubarb, dessert, crisp