Rhubarb Crisp
Ingredients
Instructions
Preheat oven to 375⁰F.
Place rhubarb cubes in a large mixing bowl. Mix with flour and sugar.
Sprinkle lemon juice and zest over the mixture and stir to combine.
Place in a 9×13-inch baking dish.
Place butter cubes in a mixing bowl. Sprinkle with brown sugar and flour.
Using a pastry cutter, cut the butter into the flour and sugar, until the mixture resembles peas. Scrape the butter off the pastry cutter several times as needed. Alternatively, add the ingredients to a food processor and pulse to achieve the same results.
Mix in the oats, walnuts, and cinnamon.
Scatter the topping, evenly over the rhubarb filling, covering it completely.
Bake for 55 to 60 minutes or until the topping is golden and the rhubarb is bubbling.
Serve warm with plant ice cream, if desired.
Notes
Cover and refrigerate leftovers. Good cold or warmed in the microwave.
For a gluten-free version, ensure the rolled oats are labeled as certified gluten-free.
If desired, substitute regular wheat all-purpose flour for the
gluten-free flour, but this recipe then loses its gluten-free label.
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Ingredients
Directions
Preheat oven to 375⁰F.
Place rhubarb cubes in a large mixing bowl. Mix with flour and sugar.
Sprinkle lemon juice and zest over the mixture and stir to combine.
Place in a 9x13-inch baking dish.
Place butter cubes in a mixing bowl. Sprinkle with brown sugar and flour.
Using a pastry cutter, cut the butter into the flour and sugar, until the mixture resembles peas. Scrape the butter off the pastry cutter several times as needed. Alternatively, add the ingredients to a food processor and pulse to achieve the same results.
Mix in the oats, walnuts, and cinnamon.
Scatter the topping, evenly over the rhubarb filling, covering it completely.
Bake for 55 to 60 minutes or until the topping is golden and the rhubarb is bubbling.
Serve warm with plant ice cream, if desired.
Notes
Cover and refrigerate leftovers. Good cold or warmed in the microwave.
For a gluten-free version, ensure the rolled oats are labeled as certified gluten-free.
If desired, substitute regular wheat all-purpose flour for the
gluten-free flour, but this recipe then loses its gluten-free label.