Easy Rhubarb Crisp

Try this deliciously simple recipe made with ingredients you’ll already have on-hand. Perfect with a cup of coffee on a cool spring evening.

Easy to grow & full of vitamin K, rhubarb is one of the first spring vegetables you’ll find in Ontario.

When harvesting or purchasing rhubarb, look for thick stocks that are a minimum of 10 inches long to get optimal flavour. (Enjoy the stalks, but be sure to remove and discard the toxic leaves.)

Serves 8

Preparation time: 15 minutes

Baking time: 30 minutes

Ingredients

Filling:

• 1-1/2 lb (700 g) rhubarb, trimmed, cut in 1/2-inch dice (about 6 cups)
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 tsp ground cinnamon

Topping:

• 1 cup all-purpose flour
• 3/4 cup packed brown sugar
• 3/4 cup rolled oats
• 1/2 cup butter, melted

Directions

1. In large bowl, toss rhubarb, sugar, flour and cinnamon. Transfer to lightly greased 8-inch square baking pan.
2. For the topping, toss together flour, sugar and oats and add in the melted butter. Mix well with fork. Sprinkle over rhubarb mixture.
3. Bake in preheated 375F oven until golden brown, about 30 minutes.
4. Serve with vanilla ice cream, or Greek yogurt.

Tip

You can change this recipe up with the addition of a couple of chopped apples or some sliced strawberries (or both!)

This recipe is adapted from the 1983 Toronto Star Cookbook by Jim White