Rhubarb Oatmeal Crisp

Last Friday, a friend asked me if I had any recipes with rhubarb. And I did not! Somehow I had managed to ignore this wonderful spring vegetable (or fruit, as it is sometimes considered due to its primary use in desserts). And I think it is because a couple years ago, my first attempt at rhubarb crisp failed miserably. Not only was the dessert under-sweetened, the rhubarb base itself was a bit too runny. It took me two years get over that nightmare.

But here is, and if I may say so myself, an easy and very delicious recipe for rhubarb oatmeal crisp. This time, to circumvent any issue with the base being too watery, I have added a bit of corn starch to thicken it. Also a personal touch, which is totally optional, is the use of chia seeds in the topping (in the photo above, they are the fine, black specks seen throughout the topping.) Chia seeds, in my opinion, really have no significant taste, but they are full of omega-3 fatty acids which I think is good for my health. Happy baking!

Rhubarb Oatmeal Crisp

Serves 4 to 6

1/2 cup all purpose flour

1/2 cup oats (quick-cooking or old fashioned)

1 cup sugar

2 tsp cinnamon

5 tbsp cold butter, cut into small cubes

3 cups sliced, fresh rhubarb

1 tsp corn starch

1. Set the oven to 375 °F. Spray an 8" x 8" baking dish with cooking spray. Set aside. 

2. Combine the flour, oats, 1/4 cup of the sugar, and 1 teaspoon of the cinnamon. Next, work the butter into the mixture, until it turns into a crumb-like mixture.

3. In another mixing bowl, combine the rhubarb, the remaining 3/4 cup of sugar, the remaining 1 teaspoon of cinnamon, and the cornstarch.

4. Evenly spread the rhubarb mixture on the bottom of the prepared baking dish. Top with the oatmeal mixture, again spreading it out into an even layer. Bake at 375 °F for 45 to 50 minutes. Cool before serving or serve warm with ice cream.