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| This tasty Rhubarb Crisp, topped with French Vanilla Ice Cream, homemade whipped cream & blueberries is comfort food like Grandma made. ❤️ |
Ingredients:
3 1/2 cups (about 5 stalks) fresh rhubarb
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon pink Himalayan or sea salt
2 1/2 teaspoons orange juice
1/2 teaspoon pure vanilla extract
2 teaspoons finely grated orange peel
1 1/2 cups all purpose flour
1 1/2 cups old fashioned oats
1 cup dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon pink Himalayan or sea salt
3/4 cup unsalted butter, melted
Optional Garnishes:
vanilla ice cream
whipped cream
fresh strawberries or blueberries
Method:
Heat oven to 350*. Line a 9 inch square pan with parchment paper and set aside.
Trim the ends off of the rhubarb and cut into 1/2 to 1 inch chunks. Add the rhubarb, sugar, cornstarch, salt, juice, vanilla and peel. Stir to mix and set aside.
In a large bowl, use a large fork to stir together the flour, oats, brown sugar, cinnamon, baking powder and salt. Break up any large bits of the sugar and thoroughly mix in. Add the melted butter and stir until all of the dry ingredients are moistened. Press 2/3 of the crumb mixture evenly into the bottom of the parchment lined pan.
Layer the rhubarb mixture evenly on top of the crust. Sprinkle the remaining crumb mixture over the rhubarb. Place the baking dish onto a rimmed cookie sheet. Bake for 45 to 50 minutes, or just until the top is golden brown.
Cool for 5 to 10 minutes in the pan. Cut into 9 squares and serve warm or chilled. If desired, garnish with ice cream, whipped cream, fresh berries or all three! Makes 9 servings. Store in an airtight container in the refrigerator.
Notes: Rhubarb is nostalgic for my husband and I because both of our grandmothers grew it in their gardens and prepared it for us when we were children. ❤️ The aroma and taste bring back memories of Grandma's love filed kitchen. (I prepared this tasty crisp for my Auntie & Uncle on Memorial Day in the USA.)
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