Rhubarb crisp might be the easiest most delicious dessert there is. I say dessert, but I love having it for breakfast with yogurt.

There are almost 3 million rhubarb crisp recipes on the internet, the ones I looked at are almost all identical. Most include strawberries or apple. I like all rhubarb. You can add different fruit if you like and adjust the weight of the fruit the recipe calls for.

Let’s make a crisp! Gather all your ingredients

For the filling you’ll need;

• 1 to 1 1/2 pounds of rhubarb (optional addition of strawberries or apples to total 1 to 1 1/2 pounds of fruit)
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

For the topping you’ll need;

• 3/4 cup flour, any kind. I used whole wheat. You can use gluten free or all purpose or anything you have on hand.
• 1/2 cup brown sugar
• 2 tablespoons white sugar
• pinch of salt
• 6 tablespoons of butter cut very small
• 3/4 cup rolled oats
• 1/2 cup any nuts you like (optional)

Preheat the oven to 350F

Put all the filling ingredients in a bowl and mix and put all the topping ingredients in a separate bowl and mix with a pastry cutter or just use your hands. This picture is before I mixed the topping ingredients.

I had an 8X8 square pan and this fit just fine. You might want to put your baking pan on a cookie sheet if you think it might bubble over.

Put your filling in a baking dish then top with the oat mixture that is really well mixed. It should look like this.

Bake for 45 to 50 minutes until it’s brown and bubbly.

Yum. Enjoy.

Mo