dessert/ recipe/ rhubarb

Rhubarb Crisp Dessert

Have this Rhubarb Crisp Dessert on your table in under 1 hour.  It’s tart, sweet and so delicious!  Serve with vanilla ice cream.

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It’s Rhubarb season again!  I love when I can find fresh rhubarb in the markets, or even better when I can harvest from my own plant!  Living in the city, I used to think we couldn’t have a rhubarb plant, but that’s just silly.  Even though we don’t have a traditional garden, I can still grow rhubarb.  In fact, last summer I planted rhubarb in a large deck pot, and much to my surprise it came up again this year, bigger and better than ever!  So I’m happily baking away with it.

I often pair rhubarb with strawberries in pies, jam, tarts, muffins and cakes, but this time I wanted a rhubarb only dessert.  Just the sweet and tart flavour goodness of rhubarb, not masked by any berries or anything else.  So I made this Rhubarb Crisp, and it was exactly what I hoped for.  The sweet crunch oat crumble layer on top of a sweet, tart rhubarb filling.  SO delicious.

This is a perfect dessert for any day of the week, and it’s also a great option for when you have friends or family over for dinner.  It’s simple to make, and is a crowd pleaser!  I hope you enjoy it!  Serve with vanilla ice cream.

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Rhubarb Crisp Dessert


Description

Have this Rhubarb Crisp Dessert on your table in under 1 hour. It’s tart, sweet and so delicious! Serve with vanilla ice cream.


Ingredients

Scale

Rhubarb Filling:

  • 5 cups fresh rhubarb (cut into small pieces)
  • 3/41 cup sugar (you decide how sweet you want it)
  • 2 tbsp water
  • 2 tbsp flour

Oat Crumble Topping:

  • 1 cup quick oats
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/8 tsp salt
  • 1/3 cup melted butter

Instructions

  1. Preheat your oven to 350 degrees.
  2. In an oven proof dish, mix together the rhubarb, sugar, water and flour. Set aside.
  3. In a separate bowl, combine the oats, flour, salt, sugar and butter.
  4. Then spread oat crumble mix on top of the rhubarb.
  5. Bake for 45 – 50 minutes.
  6. Let rest. I think it’s best served after it has sat for about 30 minutes to an hour.
  7. Serve with vanilla ice cream and enjoy!

Have a delicious day!

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3 Comments

  • Reply
    Elizabeth Vlug
    June 4, 2017 at 10:19 AM

    I’m going to make this tonight. Easy and looks like pure comfort. And it’s rainy and cool here. Thank you for sharing!

    • Reply
      Jo-Anna@APrettyLife
      June 5, 2017 at 11:14 AM

      You are welcome! I hope you enjoy it…it really is the best kind of comfort food!

  • Reply
    Elizabeth Vlug
    June 5, 2017 at 12:38 PM

    Oh I made it. I even sent hubby out for ice cream while it baked. So very good. And just the right amount of tang. You have to love rhubarb. Thanks again.

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