Cook

Rhubarb Crisp

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Crust:
1 cup flour
¾ cup oats (quick or old fashioned)
1 tsp. cinnamon
¼ tsp. salt
3/4 cup brown sugar
½ cup butter, melted
Filling:
3/4 cup sugar
1 cup water
3 Tbsp. cornstarch
2 tsp. vanilla
5 cups sliced rhubarb (about 1 ½ pounds)

Preheat oven to 350 degrees. Whisk together flour, oats, cinnamon, salt and brown sugar. Add melted butter and combine until evenly moistened. Press ½ of the mixture into the bottom of an 8×8-inch pan. Combine sugar, water, cornstarch and vanilla in a sauce pan; simmer until thick, 5-7 minutes. Add rhubarb and mix thoroughly. Spread into pan and top with remaining oat mixture. Bake for 1 hour until browned and bubbly. Serve with vanilla ice cream or whipped cream.