Rhubarb Crisp
Ingredients
Rhubarb filling
- 3 cups diced fresh rhubarb , no larger than 1/2" ( NO LEAVES - THEY'RE POISONOUS )
- 1 tbsp all-purpose flour
- 1 tbsp water
- 1 tsp cinnamon
- 1 tsp allspice ( optional )
- 1/2 cup sugar
Base and crumble top
- 1 cup rolled oats
- 1 cup packed brown sugar ( or make your own )
- 1/2 cup all-purpose flour
- 1/2 cup salted butter
Instructions
- Preheat oven to 350F
- Grease 8x8 baking dish
- Mix rhubarb filling ingredients in a bowl.
- In another bowl, mix the dry ingredients for the Base and Crumble Top. Cut in the butter until the mixture is crumbly. If you don't have a pastry cutter, you can use two knives, or worst-case is just use a hand mixer and stop mixing when the mixture is a fine crumble.
- Press half the Base into the buttered dish.
- Fill with the rhubarb filling.
- Top with the remaining oat mixture.
- Bake until the rhubarb layer is set, approx 45 minutes.
- Serve with vanilla ice cream, or fresh whipped cream.