Easy Rhubarb Crisp

Every year I am lucky to receive bundles and bundles of rhubarb from my in-laws! They have a gorgeous garden that I gawk over every summer and an ancestral rhubarb patch that is full of large luscious leaves. My partner has already made lots of this rhubarb crisp recipe that really lets the rhubarb be the star of the show. It's simple, low maintenance, and SO tasty.

Recipe

*Needs 1 cake pan or casserole dish, and aluminum foil

Ingredients

• 1 Bundle of Rhubarb (roughly 4 or 5 stems)

• 1/2 Cup of White Sugar

• 2 Cups of Flour (roughly)

• 1 Cup of Oats

• 1 Cup of Brown Sugar

• 1/2 Cup of Butter/Margarine/Shortening
  

Instructions

1. Cut rhubarb into small chunks and put in casserole dish

2. Stir in 1/2 cup of white sugar, and 1/4 cup of flour coating the rhubarb

3. For the crust, mix 1 cup of oats, 1/2 to 1 cup of flour, and 1 cup of brown sugar in a separate mixing bowl

4. Once well mixed, add 1/2 cup of butter and mix thoroughly with a fork until the mixture "crumbles"

5. Spread mix on top of the rhubarb and pack down slightly

6. Bake at 350° for 50 minutes - check periodically and cover with aluminum foil if it browns too early

7. Serve warm and enjoy! It pairs very nicely with vanilla ice cream or whole cream

I would share a picture of the final product... but we ate it too quickly and forgot! Next time!

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