Rhubarb Crisp

Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 6 cups (1.5 litres) fresh rhubarb cut into 1-inch (2.5-cm) cubes; 1 cup (250 ml) sugar; 1/2 cup (125 ml) 35% cream; 1 teaspoon (5 ml) vanilla extract; 2 cups (500 ml) rolled oats; 1 cup (250 ml) brown sugar; 1/4 cup (60 ml) flour; 1/4 cup (60 ml) melted butter; Vanilla ice cream, for serving

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Preparation 15 min
Cooking 50 min
Servings 8

Végétarien
Sans noix
Sans oeufs

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Ingredients

- 6 cups (1.5 litres) fresh rhubarb cut into 1-inch (2.5-cm) cubes
- 1 cup (250 ml) sugar
- 1/2 cup (125 ml) 35% cream
- 1 teaspoon (5 ml) vanilla extract
- 2 cups (500 ml) rolled oats
- 1 cup (250 ml) brown sugar
- 1/4 cup (60 ml) flour
- 1/4 cup (60 ml) melted butter
- Vanilla ice cream, for serving

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.

Rhubarb Crisp

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