I must admit that crisps aren’t the prettiest of desserts but they are reasonably healthy and undeniably delicious. Warm rhubarb crisp paired with cold, creamy vanilla ice cream is blissful. Leftovers (if you’re so lucky) make a pretty great breakfast.
Rhubarb Bottom:
3 cups chopped rhubarb
½ cup sugar
¼ cup Partially Sifted Flour
1 tsp vanilla
Topping:
½ cup brown sugar
½ cup Partially Sifted or Whole Wheat Flour
¼ cup oats (I used steel cut oats in a pinch but rolled would be much nicer)
¼ cup butter
Preheat oven to 350°F. Mix together the rhubarb, sugar, flour and vanilla and place it in the bottom of your dish. Combine the topping ingredients and sprinkle it on top of the rhubarb mixture. Bake for 25 minutes.