Rhubarb Crisp
Rhubarb Crisp
Rating: (1 rated)
Ingredients
    • 6 cups (1.5 litres) fresh rhubarb cut into 1-inch (2.5-cm) cubes or
    • 1 bag 2 lbs (1 kg) frozen rhubarb, thawed and drained
  • Preparation
  • With the rack in the lowest position, preheat the oven to 180 ºC (350 ºF). In a bowl, combine the rhubarb, sugar, cream and vanilla extract. Pour into an ungreased 30 x 20-cm (12 x 8-inch) baking dish.
  • In another bowl, blend the oats, brown sugar, flour and butter.
  • Scatter over the rhubarb mixture. Bake for about 50 minutes or until the crisp is golden brown. Serve hot, warm or cold. Serve with ice cream.
  • Description
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