Rhubarb Crisp

Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 700 g chopped rhubarb; 150 g Sugar; 2 tbsp Cornstarch; 150 g Rolled oats; 100 g All-purpose flour; 120 g Brown sugar; 120 g Cold butter; 0.5 tsp Cinnamon

Tart stewed rhubarb topped with a buttery oat crumble, made with rhubarb grown in Yukon home gardens, one of the few fruits reliably grown locally in short growing seasons.

🇨🇦Canada· Yukon

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 8
Difficulty: Easy
Calories: 260 kcal

Equipment

•baking dish
•mixing bowls
•oven

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 10 g
carbs: 42 g
protein: 3 g
calories: 260

Instructions

1
Preheat oven to 190°C and grease a baking dish.
2
Toss chopped rhubarb with sugar and cornstarch, then spread into the baking dish.
3
In a separate bowl, combine oats, flour, brown sugar and cinnamon.
4
Cut in cold butter until the mixture is crumbly and holds together when pressed.
5
Sprinkle the crumble evenly over the rhubarb.
6
Bake 35–40 minutes until the topping is golden and the filling bubbles at the edges.
7
Cool for 10–15 minutes before serving.

Chef's tips

If your rhubarb is especially tart, add an extra 2–3 tablespoons of sugar to the filling; frozen rhubarb works well too and doesn't need thawing first.