Rhubarb is too often mixed with every other fruit under the sun… don’t adulterate your rhubarb people! Enjoy it by itself now and then. This crisp was the perfect mix of sweet and tart. It reminded me of the tartness that comes from sour cherry pie. It was a wonder experience. I hope to come across some rhubarb again soon so that I can make this again!
2 cups chopped rhubarb
2-3 T. sugar
1 T. flour
Mix in a small bowl to combine.
1/4 cup butter, softened (not melted though!)
1/2 cup brown sugar
1/2 cup oats
1/4 cup flour
1/4 t. salt
1/4 t. cinnamon
Combine in a small bowl until everything gets worked into the butter.
Place the filling in 4 ramekins and cover with the crisp. Bake at 350 for 30-35 minutes. Serve hot with ice cream.