Easy Rhubarb Crisp
The beautiful pink color and tart flavor of rhubarb is the perfect filling for this easy rhubarb crisp. We highly recommend serving with a scoop of vanilla ice cream.
Servings: 6
Equipment
- 8x8 inch baking dish OR 12 inch enamel skillet (oven safe)
- Cutting board
- Chef's knife
- Mixing bowls
Ingredients
- 2 pounds rhubarb trimmed, cut into ½-inch pieces
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh orange juice
- Zest from ½ orange
For the Topping:
- 1 cup old fashioned oats
- 1/3 cup lightly packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup coconut oil or butter
- 1 teaspoon ground cinnamon
- Dash of sea salt
- 1/3 cup pecans or walnuts chopped
Instructions
- Preheat the oven to 375°F and grease an 8x8-inch baking dish or enamel skillet.
- In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
- In a medium bowl, mix together the oats, brown sugar, flour, butter, cinnamon, and salt. Use your hands to work in the butter until the mixture crumbles. If it is too dry, add water, ¼ teaspoon at a time, until the mixture starts to hold together when pinched. Stir in the chopped pecans.
- Scatter the crumb topping over the rhubarb filling. Bake in the oven for around 35 minutes or until golden and bubbly. Allow to sit on the counter for about 10 minutes before serving.
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Fiber: 5g | Sugar: 25g