Rhubarb Crisp Recipe

Rhubarb Crisp

Spring time livin’

Rhubarb is such a welcome sign that the dark days of winter are finally coming to a close and spring is beginning to emerge.

Feel free to adjust the amount of sugar depending on how sweet you enjoy your desserts. Personally, I also swap out the all-purpose flour for almond flour, making this dessert gluten-free - I still think it's delicious, and no one has ever complained.

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Ingredients

RHUBARB

4 - 6 cups fresh rhubarb | trimmed, cut into 1/2-inch pieces

2/3 cup sugar

2 tablespoons all-purpose flour

1 tablespoon unsalted butter | melted

1 orange worth of zest | zested (or lemon if you prefer)

1 /4 teaspoon ground cinnamon

STREUSEL

2 cups oats

2/3 cup golden brown sugar | well packed

1/3 cup walnuts | chopped

1/2 cup all-purpose flour

1 cup unsalted butter | melted

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Instructions

Step One

Preheat the oven to 375 degrees. Meanwhile, in a large bowl mix all of the rhubarb ingredients together. Transfer over to your baking dish. Bake for 10 minutes.

Step Two

While the rhubarb is baking, make your streusel. Put all of the ingredients for the streusel into a large bowl and mix until well combined.

Step Three

Once the rhubarb has cooked for 10 minutes, take it out of the oven, sprinkle with the streusel, and return to the oven. Cook for around 20 minutes until the top is nice and golden brown. Let cool slightly. Serve. Enjoy.