Rhubarb Crisp recipe
| Serves | 6 |
| Prep time | None |
| Cook time | 40 minutes |
| Total time | 40 minutes |
| Meal type | Dessert |
| Allergy list | Wheat |
| Misc | Serve Cold, Serve Hot |
| Description | A delicious rhubarb crisp made with fresh seasonal rhubarb and an oat crumb topping. Serve this dessert with a dollop of whipped cream, or a scoop of ice cream. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 4 cups fresh rhubarb (chopped)
- 3 tablespoons orange juice (mix the juice with 1 tablespoon of cornstarch)
- 1 cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon cold butter (cut into small pieces)
- ¼ cup melted butter
- 1/3 cup brown sugar
- 2/3 cup all purpose flour (shifted)
- salt
- ¼ teaspoon baking soda
- 2/3 cup quick cooking rolled oats
Directions
Step 1
Heat oven to 190°C / 375°F / Gas Mark 5. Butter a 20cm (8") square baking dish. Arrange diced rhubarb in the prepared baking pan. Toss rhubarb with the orange juice and cornstarch mixture, then sprinkle with 1 cup sugar and the cinnamon, dot with the 1 tablespoon of cut up butter.
Step 2
Combine melted butter with the brown sugar. Sift together the flour, salt, and baking soda; mix with oats. Combine the flour oat mixture with the brown sugar and melted butter mixture until well blended.
Step 3
With hands, spread the crumb mixture over rhubarb. Bake for 40 minutes. Enjoy!
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