A sweet and tangy rhubarb crisp with a buttery oat topping, perfect for spring desserts.
3 cups diced rhubarb
1/2 cup white sugar
1 tablespoon flour
1 tablespoon water
1 teaspoon cinnamon
1 cup rolled oats
1 cup brown sugar
1/2 cup flour
1/2 cup butter
1. Preheat oven to 350°F.
2. Mix rhubarb, sugar, flour, water, and spices.
3. Combine oats, sugar, and flour.
4. Cut in butter until crumbly.
5. Press half topping into dish.
6. Add rhubarb mixture.
7. Top with remaining crumble.
8. Bake 45 minutes until golden.
Use fresh or thawed rhubarb.
Adjust sugar to taste.
Serve warm with ice cream.
Find it online: https://www.broodrecipes.com/rhubarb-crisp/