Rhubarb Crisp
Rhubarb, in spring!, shocking. This recipe is too easy to not try it—the tangy rhubarb against the sweet, warm crumble topping is a winner every time. I don’t add strawberries, blackberries, blueberries, or any other type of berry you can think of because rhubarb needs the spotlight all on her own. So, with only a few steps and a handful of ingredients that you probably already have in your pantry (besides rhubarb, but who knows — maybe you grow rhubarb in your garden!), you have got to make this simple, elegant, springtime crisp!
Ingredients
FILLING
4.5 cups chopped rhubarb (about 5-6 large stalks)
2 tbsp lemon juice, freshly squeezed
1/3 cup granulated sugar
1/4 cup brown sugar
TOPPING
1/2 cup all purpose flour (could use almond flour, gluten free flour, etc. — this recipe is very forgiving!)
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp sea salt
3/4 tsp ground cinnamon
1/4 tsp cardamom
1/4 tsp ground ginger
6 tbsp melted butter
Instructions
Preheat oven to 375 F.
Place chopped rhubarb in a 10- or 11-inch baking dish (either work!). Toss rhubarb with sugar, brown sugar, and lemon juice.
Whisk together all dry topping ingredients in a bowl. Using your hands, mix in melted butter into the dry ingredient mixture until fully incorporated and the texture is crumbly.
Disperse topping over rhubarb in the baking dish and bake for 45 minutes until bubbly and golden brown. Serve with vanilla ice cream or enjoy all on its own. Enjoy!
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