Rhubarb crisp is one of my favourite desserts and I've always been excited when someone has made one for dessert and shared it with me. But, I've recently learned how easy it is to make. Since, I've made four batches in the last two weeks. So tart and comforting. Time to share the recipe. It's that good.
(This is a really rough estimate. I didn't measure anything and added additional rhubarb and flour. And, it worked)
5 Cups Rhubarb
1 Cup Brown Sugar
2/3 Cup Regular Oatmeal (not instant)
1/2 Cup + 1-2 Tablespoon flour
5 Tablespoons butter
Preheat oven to 400.
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| Pick rhubarb from garden |
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| 7-8 stalks |
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| Chop rhubarb and add flour and brown sugar |
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| Mix |
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| In separate bowl or mixer; add butter, sugar, oats and flour |
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| Mix |
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| Put chopped rhubarb mixture in casserole dish, pack down |
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| Add rolled oats topping over rhubarb and pack down |
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| Place in the oven for 35 - 40 minutes or until golden brown on top |
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| Dish into bowl and serve with ice cream! |
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