Rhubarb Crisp
This tangy rhubarb crisp is a delightful dessert recipe.
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Servings: 6 servings
Ingredients
- 1 pound rhubarb stalks cut into ½ inch pieces
- 1 cup brown sugar
- 2 tablespoon freshly squeezed orange juice
- ½ tablespoon corn starch
- 2 teaspoons orange zest
- 1 teaspoon lemon zest
- 1 teaspoon ground cardamom
- 1 cup old fashioned rolled oats
- 6 tablespoons butter
- ½ cup all-purpose flour
- ½ cup pecans finely chopped
- ¼ cup pistachios finely chopped
- 2 tablespoons honey
Instructions
- Preheat the oven to 375 degrees F.
- Combine the orange juice and the corn starch in a small bowl and whisk to combine until the corn starch is incorporated.
- Mix together the rhubarb pieces, brown sugar, corn starch slurry, orange zest, lemon zest, and cardamom in a 9x9 or 11x7-inch pan.
- Combine the oats, butter, flour, pecans, pistachios, and honey in a mixing bowl. Cut with a pastry blender or forks till the mixture is combined and the butter is in pea-sized pieces.
- Top the rhubarb mixture with the oat mixture and spread it out to make sure all the rhubarb is covered.
- Bake for 50 minutes or until the oat crust is golden brown.
- Let cool for a few minutes before serving. Serve with an optional scoop of vanilla ice cream.
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Nutrition
Serving: 1g | Calories: 440kcal | Carbohydrates: 60g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Cholesterol: 31mg | Sodium: 126mg | Fiber: 5g | Sugar: 37g