You can make this crisp with any fruit, really. You may need to adjust the amount of corn starch you use as a thickener if you have really juicy fruit, or kick up the flavor by adding some chopped nuts or extra cinnamon to the crust, but I've done it with cherries, apples and a combination of strawberries and rhubarb. It's very versatile.
What You Need:
1 cup oats, toasted
3/4 cup flour
1 cup brown sugar
1 tsp. cinnamon
1/2 cup (1 stick) butter, melted
1 cup sugar
3/4 cup water
2 Tbsp. corn starch
1 tsp. vanilla
4 cups rhubarb, chopped into 1-2" chunks
Optional: 1-2 tsp. grated fresh ginger root
I always start any recipe with oats by toasting them. Spread them on a rimmed baking sheet, and bake at 350-degrees (F) for 5-10 minutes, until they start to turn golden an fragrant.
Allow them to cool for about 10-15 minutes.
I like to add ginger to this crisp when I do rhubarb or strawberry-rhubarb. Fresh ginger is best. To grate ginger root, peel the outer skin...
Then, use the small side of a grater or a Microplane grater, to grate the ginger.
I think ginger brings out a really great flavor in the rhubarb. Try it!
In a medium-sized bowl, combine oats, flour, brown sugar, cinnamon and ginger.
When the dry ingredients are well-mixed, add melted butter, and stir with a fork to combine.
Press
one-half of the crust mixture into the bottom of an 8"x8" or 9"x9" square pan. I prefer clear glass pans over metal ones.
Chop the rhubarb into chunks that are about 1-2" long. Spread those over the bottom crust.
Now you need to make the filling "sauce."
Combine sugar and corn starch in a small saucepan. Add water, and heat over medium heat until the mixture boils.
Allow the mixture to boil for 3-5 minutes, until it is thick and clear. Add vanilla when you remove the sauce from the heat.
Pour the sauce over the rhubarb.
Top with the remaining half of the crust mixture.
Bake at 350-degrees (F) for an hour, or until the top is golden brown, and the sauce is bubbling all around the edges.
Wait at least 20 minutes before you cut into servings. Top with vanilla ice cream. Enjoy!
Variations:
Strawberry-Rhubarb Crisp: Use 3 cups rhubarb, 1 cup strawberries
Apple Crisp: Use 4-6 cups chopped apples. Reduce sugar and water in sauce to 1/2 cup.
Cherry Crisp: Use 4 cups pitted tart cherries. Add 1/2 cup chopped, blanched almonds to the crust, and substitute 1/4 tsp. almond extract for the vanilla.
Click the Links Below to See:
Rhubarb 101 - Everything You Need to Know about Rhubarb
Strawberry-Rhubarb Bars
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