I’ve made this rhubarb crisp a few times and am always surprised how delicious it is. I have heard rhubarb can be a tad bitter but this recipe makes it shine. You could also trying adding strawberries or blueberries if you like but the flavor here is abundant as is.
Note: double this recipe if you want two crisps. Also, this is soy-free and vegan. You would never be able to tell.
- 1 cup all-purpose flour
- 3/4 cup oats (quick-cook or old-fashioned is fine)
- 1 cup brown sugar, firmly packed
- 1/3 c. canola oil
- 1 teaspoon cinnamon
- 4 cups diced rhubarb (about 4 rhubarb stalks)
- 1 cup sugar (beet sugar)
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
Mix together the crust/topping ingredients. Then divide and press half of the crumbly mixture into a greased 9-inch square baking pan. Cover with diced rhubarb. In a small saucepan combine sugar, cornstarch, water, and vanilla. Cook over medium heat, stirring constantly, until thickened. It takes about 10 minutes, but goes from thin to thick right near the end. Pour over the rhubarb evenly and then top with remaining crumb topping. Bake at 350° for about 45 minutes. Cut in squares and serve warm either plain or with ice cream (try Turtle Mountain Coconut milk ice cream to keep it vegan).
Feeds about eight hungry people.