Rhubarb Crisp

Tod Dimmick

Dishes like this inspire debate: Is this dessert, or is it breakfast? Rhubarb Crisp goes beautifully with coffee...

Prep time: 20 minutes
Cook time: 35 minutes

4 cups rhubarb, chopped into 1/2 inch chunks
1/2 cup brown sugar
1/2 cup whole wheat flour
1/3 cup rolled oats
1/2 cup sugar
1/2 tsp cinnamon
4 TB (1/4 cup) melted butter

Preheat the oven to 375F. Lightly spray a baking dish with canola oil, and spread the rhubarb in the dish. Sprinkle with the brown sugar.

In a large bowl, mix the flour, oats, cinnamon, and salt. Pour in the melted butter and stir to create a crumbly moist mixture. Spread this topping over the rhubarb.

Bake for 35 minutes, or until rhubarb is tender, and topping is browned and crisp

Variations: Feel free to adjust the sweetness throttle by decreasing/increasing the sugar. This can also be made using some of the new plant-based sweeteners instead of sugar. Use more cinnamon if you like.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

No comments: