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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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)

Directions Step-By-Step

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

About this Recipe

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