Rhubarb Crisp
Sharp rhubarb baked under an oat crumble with a heavy hand of brown sugar.
🇨🇦Canada· Saskatchewan
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 315 kcal
Equipment
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 315 kcal
- fat
- 13 g
- carbs
- 47 g
- protein
- 4 g
- calories
- 315
Instructions
- 1
Toss the rhubarb with sugar and cornstarch in a buttered dish.
- 2
Rub the butter into the oats, flour, brown sugar and cinnamon.
- 3
Scatter the crumble over the fruit.
- 4
Bake at 180C for 40 minutes until golden and bubbling.
- 5
Rest 15 minutes before serving.
Chef's tips
Early spring rhubarb is far sharper than late summer stalks — taste a raw piece and adjust the sugar.
Ingredient substitutions
- rhubarb → rhubarb and saskatoons
Storage
3 days refrigerated.
Common mistakes to avoid
- •Skipping the thickener
Serving suggestions
Ice cream
Cooked Rhubarb Crisp?
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