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Rhubarb Crisp

Rhubarb Crisp

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Servings

6 Servings

Ingredients

  • 1 12-ounce bag frozen rhubarb
  • ½  cup granulated sugar
  • Zest of 1 lemon
  • 1 teaspoon vanilla
  • ½  cup all-purpose flour
  • ½  cup old fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • ½  teaspoon kosher salt
  • 1 stick unsalted butter or vegan butter cold and cut into pieces
  • 1 pint vanilla ice cream or frozen yogurt or dairy free ice cream

Instructions

  • Preheat oven to 375℉.
  • In a medium bowl, stir together rhubarb, sugar, zest, and vanilla. Place in a greased 9-inch glass pie plate. In a medium bowl, combine flour, oats, cinnamon, and salt and stir well. Add butter and use fingers, fork or a pastry cutter to incorporate butter into dry ingredients making coarse crumbles. Sprinkle over rhubarb mixture and bake 25 to 30 minutes or until bubbling and golden brown on top.
  • Cool 5 to 10 minutes and serve with a scoop of vanilla ice cream.