Rhubarbiest Crisp

Torrey Moseley

By
@Torrey

I tell ya, you either love rhubarb or you don't. I happen to love it. Here is an alternative to rhubarb pie...that I may like even BETTER.


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Rating:
★★★★★ 2 votes
Comments:
Prep:
20 Min
Cook:
1 Hr

Ingredients

TOPPING

1/2
cup (1 sick) butter, softened
1
cup flour
3/4
cup rolled oats (dry oatmeal)
1
cup dark brown sugar (or light brown sugar with 2 tbs molasses added)
1/2
cup chopped pecans (optional)
1 tsp
cinnamon, ground
1/4 tsp
salt

SYRUP

1
cup sugar
1
cup water
1 tsp
vanilla extract
2 Tbsp
corn starch or 4 tbs. flour

OTHER

4
cups rhubarb pieces (chopped like celery)

Step-By-Step

1Preheat oven to 350 dF.
2In bowl, cream together brown sugar and butter. Add oats, flour, pecans, cinnamon and salt. Mix well with hands until crumbly.
3In heavy saucepan, combine syrup ingredients and cook over medium heat (stirring) until mixture is thickened and clear.
4Grease 8x8x2 pan.
5Add cut-up rhubarb and pour syrup over rhubarb.
6Spread crumb mixture over top.
7Bake at 350 dF for about an hour. Serve warm with cream or ice cream.

About this Recipe

Course/Dish: Fruit Desserts
Hashtags: #rhubarb, #crisp