Rhubarb Crisp
Ingredients
For The Fruit Filling:
- 500 g rhubarb chopped into 2 cm pieces
- 100 g light brown sugar
- 2 T corn starch
- ½ lemon zest & juice
- 1 t pure vanilla extract
- pinch table salt
For The Topping:
- 60 g all-purpose flour
- 45 g rolled oats
- 100 g dark brown sugar
- 60 g chopped walnuts
- ½ t ground cinnamon
- ¼ t table salt
- 60 g unsalted butter cubed and chilled
Instructions
- Preheat the oven to 190℃. Lightly grease a medium baking dish and set aside.
Make The Filling:
- In a large bowl, toss the chopped rhubarb with the sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and salt.500 g rhubarb, 100 g light brown sugar, 2 T corn starch, ½ lemon, 1 t pure vanilla extract, pinch table salt
- Spread evenly into your prepared baking dish.
Make The Topping:
- In a medium bowl, combine the flour, rolled oats, brown sugar, chopped walnuts, cinnamon, and salt.60 g all-purpose flour, 45 g rolled oats, 100 g dark brown sugar, 60 g chopped walnuts, ½ t ground cinnamon, ¼ t table salt
- Add the cold, cubed butter. Use a pastry cutter or your clean fingers to rub the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.60 g unsalted butter
Assemble and Bake:
- Sprinkle the walnut streusel topping generously over the rhubarb mixture.
- Bake for 35 to 45 minutes, or until the topping is golden brown and the fruit is bubbling actively at the edge