Description
The perfect summer dessert. It’s sweet, tart and absolutely mouthwatering.
Ingredients
- FOR THE FILLING:
- 5 cups Rhubarb, Cubed Into 1/2 Pieces
- 1 cup Sugar
- 3 Tablespoons Flour
- FOR THE CRISP:
- 1-½ cup Rolled Oats
- 1-½ cup Brown Sugar
- ¾ cups Flour
- ¼ teaspoons Nutmeg
- ½ teaspoons Cinnamon
- ¾ cups Butter, Melted
- ¾ cups Chopped Walnuts
Preparation
Preheat oven to 350 F.
For the filling: Place rhubarb, sugar and flour in a large bowl and stir to combine. Set filling aside.
For the crisp: In a separate bowl add the rolled oats, brown sugar, flour, nutmeg, cinnamon, melted butter and nuts. Mix together until everything is incorporated.
In an 8″ x 1½” round baking dish, press half of the crisp mixture into the bottom. Pour the rhubarb mixture right on top. Sprinkle the remaining crisp right over rhubarb.
Place baking dish on a sheet pan lined with aluminum foil for easy clean up. Bake for 50-60 minutes until rhubarb is soft and crumble is “GBD” (golden, brown and delicious).
Devour immediately, if not sooner! I recommend topping this with a good quality vanilla bean ice cream.
