This delicious dessert is adapted from this recipe here.

Filling Ingredients

1 lb fresh rhubarb, sliced thinly. If your rhubarb has a thick skin, be sure to peel prior to slicing.
1 lb additional fruit, sliced thinly - I recommend Strawberries , Apples or more Rhubarb depending on availability.
1/2 cup brown sugar (light or dark)
2 tablespoons flour
1 teaspoon vanilla extract
Splash of lemon Juice

Topping Ingredients

Directions

Preheat oven to 375 F degrees .
In a large bowl, mix 2 lb fresh fruit (roughly 6-8 cups), 1/2 cup brown sugar, 2 tablespoons flour, 1 teaspoon vanilla, and splash of lemon juice.
Prepare a pie plate or pyrex dish by coating lightly with butter or spraying with non-stick spray. Add filling to baking dish.
In a medium bowl, combine 1/2 cup oats, 1/2 cup flour, 1/2 cup brown sugar, 4 tablespoons softened butter, and dash of salt. Rub all of the ingredients together with your fingers, a fork, or a pastry cutter until small clumps form and everything is combined. Add topping over fruit filling
Bake crisp until the filling is bubbling and the topping starts to brown, roughly 40-50 minutes. Cover in foil the last 15 minutes if the topping gets too dark. Let cool slightly before serving

Notes

Slice all the fruit very thin to ensure it softens into a delicious filling.
If you want to make this healthier or less sweet, reduce by half the amount of sugar in the fruit filling.
You can also add walnuts to the topping for a crunchier texture.
If using apples, you can also add a 1/4 teaspoon cinnamon for extra flavor!

Hope you enjoy! If you make this or any of our recipes, don’t forget to tag @eastwilliamsburgcsa and @heartyroots on Instagram!

Rhubarb Crisp