Ingredients:

  • 4 cups (500g) fresh rhubarb, trimmed and cut into 1/2-inch pieces
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon (1.25ml) ground cinnamon
  • 1 tablespoon (15ml) lemon juice
  • 1 cup (125g) all-purpose flour
  • 1 cup (85g) rolled oats (not instant)
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 teaspoon (2.5ml) ground cinnamon
  • 1/4 teaspoon (1.25ml) salt
  • 1/2 cup (113g) (1 stick) cold unsalted butter, cut into cubes

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine rhubarb, granulated sugar, flour, vanilla extract, cinnamon, and lemon juice. Toss gently to coat.
  3. Pour the rhubarb mixture into the prepared baking dish. Spread evenly.
  4. In a separate bowl, combine flour, oats, brown sugar, cinnamon, and salt.
  5. Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  6. Sprinkle the crisp topping evenly over the rhubarb filling.
  7. Bake for 45-50 minutes, or until the topping is golden brown and the rhubarb filling is bubbling.
  8. Let cool slightly before serving.