Page title and description
Rhubarb crisp
This is the American version of the rhubarb crumble and it's just as delicious as the home-grown classic. Serve it with oodles of cream or custard, or a scoop of vanilla ice cream.
Ingredients
- 200g soft brown sugar
- 125g flour
- 75g rolled oats
- 100g butter, melted
- 1 tsp ground cinnamon
- 600g rhubarb, sliced into 1cm pieces
- 200g caster sugar
- juice of 1 orange
- 100ml water
- 2 tsp cornflour
- few drops vanilla essence
Method
Prep time:
15 min
PT15M
Cooking time:
40 min
PT40M
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Step 1
Preheat oven to 180°C/Gas 4. Combine the brown sugar, flour, oats, butter and cinnamon in a mixing bowl until crumbly.
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Step 2
Press half of the mixture into the base of a 20cm square baking dish and top with the sliced rhubarb. In a pan combine the caster sugar, orange juice, water, cornflour and vanilla.
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Step 3
Bring up to a simmer and pour over the rhubarb. Top with the remaining crumbly oat mix and bake in the oven for about 40 minutes.