Ingredients:

  • 4 cups (500g) fresh rhubarb, trimmed and chopped
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (30ml) all-purpose flour
  • 1 teaspoon (5ml) ground cinnamon
  • 1 tablespoon (15ml) lemon juice
  • 1 cup (120g) all-purpose flour
  • 1 cup (90g) rolled oats (not instant)
  • ¾ cup (150g) packed light brown sugar
  • ½ teaspoon (2.5ml) ground cinnamon
  • ½ cup (115g or 1 stick) cold unsalted butter, cut into cubes

Instructions:

  1. Combine rhubarb, sugar, flour, cinnamon, and lemon juice in a large bowl. Toss gently to coat.
  2. Transfer rhubarb mixture to a 9-inch square baking dish, spreading evenly.
  3. In a separate bowl, combine flour, oats, brown sugar, and cinnamon.
  4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Sprinkle the crisp topping evenly over the rhubarb filling.
  6. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbling.
  7. Let the crisp cool slightly before serving. Enjoy this rhubarb crisp recipe!