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Rhubarb Crisp

Yield1 Serving

Delightfully tart and sweet with a crunchy topping.

apple pie

Fruit Filling
 3 pounds rhubarb, trimmed and cut into 1-inch cubes (about 6 cups)
 ⅓ cup sugar
 ⅓ cup gluten-free all-purpose flour
 1 tablespoon lemon juice
 Zest of 1 lemon
Topping
 ½ cup (1 stick) plant butter, slightly softened and cut into pieces
 1 cup brown sugar
 1 cup gluten-free all-purpose flour
 1 cup old-fashioned rolled oats
 1 cup walnuts, chopped
 1 teaspoon ground cinnamon
1

Preheat oven to 375⁰F.

Prepare Filling
2

Place rhubarb cubes in a large mixing bowl. Mix with flour and sugar.

3

Sprinkle lemon juice and zest over the mixture and stir to combine.

4

Place in a 9x13-inch baking dish.

Prepare Topping
5

Place butter cubes in a mixing bowl. Sprinkle with brown sugar and flour.

6

Using a pastry cutter, cut the butter into the flour and sugar, until the mixture is the size of peas. It will be necessary to scrape the butter off the pastry cutter several time. Alternatively, use a food processor to attain the same results.

7

Mix in the oats, walnuts, and cinnamon.

Assemble and Bake the Crisp
8

Evenly spread topping over the rhubarb. Leave it loose or press it down to form a crust

9

Bake for 55 to 60 minutes or until the crust is lightly browned

10

Serve it warm with ice cream, if desired.

11

Notes

Cover and refrigerate leftovers. Good cold or warmed in the microwave.