This is a family recipe that I look forward to making each spring. The recipe is quite simple and yields a deliciously impressive dish that can be enjoyed as dessert, an afternoon snack, or for breakfast. It’s good at room temperature and even better warmed up in the microwave a little. Perhaps serve it with some vanilla ice cream, whipped cream, or a drizzle of cream.
Rhubarb Crisp
Topping
½ cup butter, soft
2/3 cup brown sugar
1 ½ cup quick oats
1/3 cup flour
Bottom
4 ½ cup rhubarb, in ½ inch chunks
½ cup white sugar
½ tsp cinnamon
½ tsp ginger
2/3 cup flour
2 tbsp water
Preheat oven to 375
Combine the rhubarb, white sugar, cinnamon, ginger, flour and water in a bowl. Mix thoroughly and turn into a greased 9×9 glass baking dish or a deep dish pie plate.
In a separate bowl combine all of the topping ingredients and mix until a lose crumble is achieved and all dry ingredients have been moistened. Pour on top of the rhubarb mixture and spread evenly across the entire pan, press down the crumble gently.
Bake for 35-40 minutes.