Rhubarb crisp with a scoop of vanilla ice cream is one of my favorite Spring-time desserts. And here’s a simple recipe, that tastes as fabulous as it smells. Hopefully you’re lucky enough to know where to find some rhubarb. You can probably find it at your local Farmer’s Market. Or just let me know and I’ll go outside and pick you some, (just kidding). You’re going to love this! PS. If you’re looking for my apple crisp recipe, it’s here.
Rhubarb Crisp with a scoop a Vanilla Ice Cream
- 6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
- 2 1/2 to 3 pounds rhubarb, trimmed, and cut into 1″ pieces (about 5 to 6 cups)
- 1 tablespoon orange or lemon juice
- 1 cup brown sugar or substitute (1/4 cup reserved)
- 1 cup flour (1/4 cup reserved)
- 1 teaspoon cinnamon, or to taste
- Pinch salt
- 1/2 cup rolled oats
- 1/2 cup pecans or walnuts, chopped
- 1/4 cup maple or agave syrup
- Vanilla ice cream
1. Heat oven to 375 degrees. Grease an 8- or 9-inch square baking dish with a little butter. Toss rhubarb with 1/4 cup sugar, 1/4 cup flour, orange or lemon juice, and spread in buttered baking dish.
2. If you have a food processor, add the 6 tablespoons butter along with 3/4 cup brown sugar, 3/4 cup flour, cinnamon and salt, and pulse for about 20 or 30 seconds, (or until it looks like small peas) and just begins to clump together. Add oats and nuts and pulse just a few times to combine. If you don’t have a food processor, just mix it all up with a fork.
3. Crumble the topping over rhubarb, pour on maple syrup or agave and bake until golden brown, 45 to 50 minutes. Serve with a scoop of vanilla ice cream.
Yield: 6 to 8 servings.
Per serving: 250 calories; 9 g fat ( 4 g sat , 2 g mono ); 15 mg cholesterol; 37 g carbohydrates; 4 g protein; 3 g fiber; 153 mg sodium; 294 mg potassium.