This Quick Rhubarb Crisp is a delightful blend of tangy rhubarb paired with a sweet, crunchy oat topping. Its gorgeous presentation, with vibrant pink rhubarb contrasting against the golden crisp, makes it an eye-catching dessert to serve at any gathering. The simplicity of its preparation and the burst of fresh flavors make it a perfect summer treat, ensuring it becomes a staple in your dessert repertoire. Serve it warm with a scoop of ice cream or a dollop of whipped cream for an extra touch of indulgence.
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- 4 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the chopped rhubarb, granulated sugar, lemon juice, and vanilla extract. Mix well.
- Transfer the rhubarb mixture to a greased 8x8-inch baking dish.
- In another bowl, mix the rolled oats, all-purpose flour, brown sugar, melted butter, ground cinnamon, and salt until it forms a crumbly topping.
- Sprinkle the oat mixture evenly over the rhubarb mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the rhubarb is bubbling.
- Let the crisp cool for a few minutes before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition
Serving: 100g | Calories: 310kcal | Carbohydrates: 53g | Protéines: 3g | Fat: 10g | Sucre: 32g