Rhubarb crisp is a classic dessert that beautifully showcases the unique flavors of rhubarb. By following this recipe, you can create a mouthwatering treat that will please your taste buds and impress your guests. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the process of making the perfect rhubarb crisp. Prepare to delight in every sweet and tangy bite!
Ingredients:
For the rhubarb filling:
- 4 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 orange (optional)
For the crisp topping:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and orange zest (if using). Toss until the rhubarb is evenly coated. Let the mixture sit for about 10 minutes to allow the rhubarb to release some of its juices.
- In a separate bowl, prepare the crisp topping by combining the flour, rolled oats, brown sugar, melted butter, ground cinnamon, and salt. Mix until the ingredients are well combined and form a crumbly texture.
- Pour the rhubarb filling into the greased baking dish, spreading it out evenly.
- Sprinkle the crisp topping over the rhubarb filling, covering it completely.
- Place the baking dish in the preheated oven and bake for about 40-45 minutes, or until the rhubarb is tender and the topping is golden brown and crisp.
- Once baked, remove the rhubarb crisp from the oven and let it cool for a few minutes before serving.
- Serve the rhubarb crisp warm, either on its own or with a scoop of vanilla ice cream or whipped cream for added indulgence.
Enjoy the delicious combination of sweet and tangy flavors in this delightful rhubarb crisp!
Note: You can adjust the amount of sugar in the rhubarb filling according to your preference and the tartness of the rhubarb.
