This Rhubarb Crisp Recipe is easy and quick to make and FULL of flavour!
You can serve it warm or cold with ice cream or whipped cream, or serve it just plain ... it's so delicious, it really doesn't need any topping ;)
As you can see in the photo (below), I sometimes garnish the crumble with fresh strawberries.
Since both the rhubarb and strawberries are harvested at the same time of the year, this makes a practical, and tasty(!) combination.
I have made this particular Rhubarb Dessert over and over again for years!
Our family never tires of this recipe.
Note - You can make this crumble with fresh OR frozen rhubarb.
The best way to thaw the rhubarb is in a sieve over a bowl, discarding the excess liquid.
You may need to start with a little more frozen rhubarb, as the rhubarb tends to "shrink" when it is thawed.
5 cups chopped fresh or frozen rhubarb
1 cup brown sugar, firmly packed
2/3 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 tsp. cinnamon
3 tbsps. butter or margarine
Place the chopped rhubarb in an 8" x 8" greased baking dish.
In a bowl, combine the brown sugar, flour, oats and cinnamon.
Cut in the butter with a pastry blender or two knives until mixture resemble coarse crumbs.
Sprinkle the above mixture over the rhubarb, and pat down lightly.
Bake at 350° F for approx. 30 minutes or until the topping is lightly browned.
Serve warm or cold with ice cream or whipped cream.
Garnish with fresh strawberries, if desired.
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