When I first found this recipe I didn’t really know what to expect because I didn’t know if the rhubarb itself would come out crunchy or the topping, or both. For the record, it’s the topping that comes out crunchy – this might be better named Rhubarb Crisp.
- 4 1/2 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 4 tbsp Earth Balance
- 1/3 cup brown sugar
- 1/4 cup rolled oats
- 1/3 cup flour
Yield: 6-8 servings
Preheat oven to 375o.
Place rhubarb in a well buttered 8” baking dish. Blend together sugar, cinnamon and ginger and sprinkle over rhubarb. Add 3 tbsp water.
Cream together the Earth balance with the brown sugar and then add the rolled oats and flour. Spread over rhubarb and bake for 35-40 mins. Serve with cream or ice cream.
Note: If using frozen rhubarb, defrost first over a strainer to remove as much liquid as possible. Do not add the water called for in the recipe and you may need to add 10+ minutes to the baking time in order for the top to crisp.