Chef notes
As long as I can remember, my mom has been baking rhubarb crisps. As a kid, I was afraid to even try a bite. Rhubarb sounded funny, like an old lady's name, and it looked like a vegetable! No thank you. Of course, in my wise old age, I now realize how delicious it is and appreciate anything my mom is willing to cook or bake for me.
Technique tip: It always helps to spray the bottom of the pan with nonstick cooking spray, or to line it with parchment paper. Using a rubber spatula will also ensure that the mixture spreads evenly.
Swap option: If you don't have, or don't like, strawberries, you can use blueberries instead.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup oats
- 1 teaspoon ground cinnamon
- 1 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup walnuts or pecans, chopped
- 1 cup granulated sugar
- 1 cup water
- 3 tablespoons cornstarch
- 1 teaspoon vanilla
- 4 cups rhubarb, chopped
- 1 cup strawberries, chopped
- Vanilla ice cream, for serving
Preparation
1.Preheat oven to 350°F.
2.Combine flour, oats, cinnamon, brown sugar, butter and nuts. Press half of mixture into an 8- by 8-inch baking pan.
3.Cook granulated sugar, water, cornstarch and vanilla on stove over medium-high heat until very thick. Add rhubarb and strawberries and mix thoroughly.
4.Spread on top of pan and top with remaining oat mixture. Bake for 1 hour.
5.Serve warm with vanilla ice cream.
