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For the Rhubarb Filling
- 4 cups Frozen Rhubarb (Thawed and drained) Ensure rhubarb is well-drained.
- 1/4 cup Cornstarch For thickening.
- 1 cup Sugar Use brown sugar for richer flavor.
- 1/4 teaspoon Salt Balances sweetness.
For the Oat Topping
- 1 cup Oats
Use gluten-free oats if desired. - 3/4
cup Flour All-purpose or whole wheat. - 1/2 cup Sugar Use brown sugar for enhanced flavor.
- 1 teaspoon Cinnamon Adds warmth.
- 1/4
teaspoon Salt Balances flavors. - 1/2 cup Cold Butter Key for a flaky topping.
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the thawed rhubarb, cornstarch, 1 cup of sugar, and 1/4 teaspoon salt. Mix well and set aside.
- In another bowl, combine the oats, flour, 1/2 cup of sugar, cinnamon, and 1/4 teaspoon salt. Mix until well combined.
- Cut the cold butter into small pieces and add it to the oat mixture. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Assembly and Baking
- Spread the rhubarb mixture in a greased baking dish. Evenly sprinkle the oat topping over the rhubarb.
- Bake for about 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbly.
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Serving: 1g
Notes
Serve warm out of the oven. Enhance with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Ensure rhubarb is well-drained to avoid a soggy crisp. Adjust sugar to taste based on the tartness of rhubarb. Consider adding chopped nuts for a nutty flavor.
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