Rhubarb Crisp
It's not really springtime until you've had rhubarb! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Ingredients
- 3 cups rhubarb* sliced into ¼ inch slices
- 1/4 cup sugar
- juice of one lemon
Crumble Topping
- 6 tbsp butter cold, cubed
- ¾ cup brown sugar
- ½ cup all-purpose flour
- 1 tsp cinnamon more to taste
- pinch salt
- ½ cup rolled oats
Instructions
- Preheat oven to 375. Chop rhubarb into ¼ inch slices and put into an 8x8 baking dish. Add the juice of one small lemon (or approx 1 - 2 tbsp) and sugar. Stir to coat.
- In a food processor, add your butter, brown sugar, flour, cinnamon, and salt. Pulse a few times until pea-sized clumps form. Add in oats and process until you reach a sandy texture.
- Crumble the oat mixture on top of the rhubarb. Gently press. Bake for 40 to 50 minutes. Serve warm with ice cream!
Nutrition
Calories: 236kcalCarbohydrates: 38gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 76mgPotassium: 190mgFiber: 2gSugar: 27gVitamin A: 310IUVitamin C: 4mgCalcium: 65mgIron: 1mg
