Bought my first (of many!) batch of Rhubarb today and now a lovely Rhubarb Crisp is cooling on my counter. Yum! Can’t wait for dessert.
My Kitchen smells delicious! Can’t wait for dessert!
My husband loves Rhubarb, and this is our favorite way to have it for dessert! The orange juice keeps the filling acidic thus preserving the lovely color of the Rhubarb.
I’ll post a picture when it comes out of the oven!
4 cups chopped Rhubarb (about 6 stalks)
1 tbs cornstarch
1 Tbs flour
2/3-3/4 cup sugar
1/4 cup orange juice
1 tsp vanilla
1/2 cup flour
1 cup oats
1/2 cup chopped nuts (I prefer pecans)
1/2 cup brown sugar
1/2 cup melted butter
3/4 tsp cinnamon
1/2 tsp ground ginger
pinch of salt
Preheat oven to 350F.
Combine filling ingredients and toss to coat. Put into a shallow dish (I use a deep dish pie pan). In another bowl mix the topping ingredients. Cover the filling with topping. Place in preheated oven and bake for 1 hour.