Rhubarb Crisp

Ingredients

• 6 cups rhubarb – trimmed and cut into 0.5-inch pieces
• 1 cups granulated sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 0.75 cups all-purpose flour
• 0.75 cups old-fashioned rolled oats
• 0.5 cups light brown sugar
• 0.5 tsp ground cinnamon
• 0.25 tsp kosher salt
• 8 tbsp unsalted butter – cold, cut into small cubes
• vanilla ice cream – for serving

Instructions

1. Heat the oven to 375°F. Butter a 2-quart baking dish (about 8x11 inches) and set it on a rimmed sheet pan to catch drips.
2. In a large bowl, combine the rhubarb, granulated sugar, cornstarch, and lemon juice. Toss until the rhubarb is evenly coated and no dry cornstarch remains.
3. Spread the rhubarb mixture evenly in the prepared baking dish and press lightly to level.
4. In a separate bowl, whisk together the all-purpose flour, old-fashioned rolled oats, light brown sugar, ground cinnamon, and kosher salt.
5. Add the cold, cubed unsalted butter to the dry mixture. Rub with fingertips or cut in with a pastry cutter until the mixture forms moist crumbs that hold together when pressed, with some pea-sized clumps.
6. Scatter the topping evenly over the rhubarb, leaving a few small gaps for steam to escape.
7. Bake until the topping is deep golden and the juices are bubbling thickly in the center, 40–50 minutes. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
8. Cool on a rack for 15–20 minutes to let the juices thicken. Serve warm with vanilla ice cream.