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The perfect summer dessert. It’s sweet, tart and absolutely mouthwatering.
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.
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