Rhubarb Crisp
Sweet and tart rhubarb crisp with an oat topping.
Servings 6
Calories 335kcal
Ingredients
For the rhubarb crisp filling:
- 6 cups (2 pounds) diced rhubarb (from 8 medium or 4 large stalks), sliced into 1/2-inch slices
- 1/4 cup flour
- 1/2 cup sugar
- 2 tablespoons rose water
- 3/4 teaspoons ground allspice
- 1 tablespoon orange zest
For the oat topping:
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 cup oats
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 6 tablespoons butter melted
Instructions
- Preheat the oven to 400, and lightly spray a 8-inch square pan.
- In a large bowl, combine the sliced rhubarb, flour, sugar, rose water, allspice, and orange zest. Stir this mixture together very well.
- Pour this mixture into the prepared baking dish, and set aside.
- In the same bowl that’s now empty, make the topping: add the flour, brown sugar, oats, allspice, and salt. Stir very well.
- Pour the melted butter on top, and stir to make a crumble topping. You might have to clump it together with your hands a bit.
- Scatter the topping evenly over the rhubarb, and slide it in the oven for 20-25 minutes, until golden brown and bubbling around the edges.
Notes
Notes:
You can use frozen sliced rhubarb for this (use the same amount), and do not thaw before baking.
Best enjoy the same-day it's baked, as it loses its crispness. Reheat in the oven, if necessary. Do not microwave.
Nutrition
Calories: 335kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 278mg | Fiber: 4g | Sugar: 26g