Rhubarb Crisp recipe
|Cook time||40 minutes|
|Total time||40 minutes|
|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.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 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)
- ¼ teaspoon baking soda
- 2/3 cup quick cooking rolled oats
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.
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.
With hands, spread the crumb mixture over rhubarb. Bake for 40 minutes. Enjoy!
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