If you're lucky enough to find rhubarb this season, be sure to make this easy Rhubarb Crisp. With a crunchy nut topping and plenty of fresh rhubarb tossed in sugar, it's a not-too-sweet treat that's perfect for spring.
Servings 8 servings (3/4 cup each)
Calories 405 kcal
To make the topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover an refrigerate while preparing the filling. Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter. In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add rhubarb and toss well to coat. Pour intro prepared baking dish and sprinkle with topping. Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.
Rolled oats: These flat oats are also known as "old-fashioned" oats. Quick-cooking oats can work in a pinch, but do not substitute steel-cut oats.
Walnuts: I think the walnuts add a wonderful flavor and crunch to the topping, but it’s okay to omit them. I’ve also tested with raw pecans and raw cashews, and they were both excellent.
Rhubarb: Rhubarb looks like bright red stalks of celery, but it has a strong, tart flavor that tastes great in applications where it's cooked with sugar (think jams, pies, and other fruit desserts).
Yield: This recipe makes about 6 cups of Rhubarb Crisp, enough for 8 servings, 3/4 cup each (plus ice cream).
Storage: Cover the Rhubarb Crisp with foil or plastic wrap and store at room temperature for 1 to 2 days or store covered in the refrigerator for up to 4 days. Serving: 0.75 cups | Calories: 405 kcal | Carbohydrates: 62 g | Protein: 4 g | Fat: 17 g | Saturated Fat: 8 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 4 g | Trans Fat: 0.5 g | Cholesterol: 31 mg | Sodium: 206 mg | Potassium: 186 mg | Fiber: 5 g | Sugar: 43 g | Vitamin A: 417 IU | Vitamin C: 11 mg | Calcium: 38 mg | Iron: 1 mg