This comes from WQED's "From the Garden" cookbook.
Easy to make with fresh rhubarb and kitchen staple ingredients. Usually served warm, you can top with a dollop of whipped cream/cool whip, if desired.
prep time20 Min
cook time35 Min
Ingredients For rhubarb oatmeal crisp dessert
fresh rhubarb, cut into 1/2
packed brown sugar
all purpose flour
old fashioned oats (not quick cooking kind)
cold butter, cut into cubes
How To Make rhubarb oatmeal crisp dessert
Melt 3 T. butter in sauce pan; add cornstarch & sugar. Stir until blended. Add rhubarb; cook mixture over medium heat until rhubarb is soft, about 5 minutes, stirring gently. Remove from heat and cool. When cooled, spread into greased 9" square baking pan.
Preheat oven to 375°F.
To make topping, combine brown sugar, flour, oats, cinnamon, nutmeg and salt. Mix cold butter in until it resembles coarse crumbs. Sprinkle over filling in baking pan.
Bake for 35-40 minutes. Serve with whipped cream/cool whip or ice cream, if desired.
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