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Chef John's Rhubarb Crisp Recipe

Recipe by: Chef John

"If you've never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit, both benefiting from a creamy scoop of vanilla ice cream. This is a great, old-fashioned American dessert. You can substitute all-purpose flour for the whole wheat flour."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook35 m
Ready In50 m

1Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
2Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.
3Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
4Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.
5Bake in the preheated oven until golden and bubbling, about 35 minutes.

Ingredients