Rhubarb Crisp

This is my first dish made from food growing in my garden this year!  Unless you count the carrots that overwintered underground...but who's counting?  I'm so excited about my garden this year, can't wait to cook, bake, and preserve away as Summer is quickly approaching! 

A picture of my HUGE and massively prolific rhubarb plant. 

This is hands down the best recipe I've found for a Rhurbarb Crisp.  I found it here. The only change I made is tripling the topping.  That's right, I said triple...my husband likes a little fruit with his crisp!  Enjoy!

Rhubarb Crisp

Rhubarb Filling

• 4 cups chopped fresh or frozen (thawed) rhubarb
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla

1. Place rhubarb in an 8×8 pan or divide between 6 ramekins.
2. Mix together sugar and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.

Crisp Topping

• 1/2 cup flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar, packed
• 1 teaspoon cinnamon
• pinch salt
• 5 tablespoons butter, melted

1. Mix together flour, oats, sugar, cinnamon, salt and walnuts. Stir in melted butter until even distributed. Crumble over filling.
2. Bake at 350ºF for 45 min or until rhubarb is cooked through and filling is bubbly.

Makes enough for an 8×8 inch square (9 inch round) baking pan or 6 ramekins.

To Make Crisp Topping Ahead

1. Mix together flour, oats, sugar, cinnamon, salt and nuts.
2. Store in an airtight container or plastic bag. (If you’re worried about the nuts going rancid before use, you can store the mixture in the freezer)
3. To use: Mix in melted butter and crumble over top of fruit.