Rhubarb Crisp

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!
Rhubarb Crisp
Filling:
2 cups chopped rhubarb
2-3 T. sugar
1 T. flour
Mix in a small bowl to combine.
Crisp:
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.
1 Response
  1. Courtney

    I can personally vouch for this recipe. I was with Melissa when she made it, sooo good! Who knew rhubarb could be so delicious?

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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