Rhubarb Crisp

Sunday was Syttende Mai (Norwegian Constitution Day), and to celebrate, I hosted a small dinner party. The meal was rounded out by a warm rhubarb crisp with vanilla ice cream. This is the perfect dessert for spring, since rhubarb is just coming into season in Minnesota.



Rhubarb Crisp
Preheat the oven to 375 F

For the bottom:
4 cups rhubarb, diced
1/2 cup white or brown sugar
Mix together rhubarb and sugar and set aside.

For the crisp:
2/3 cup old fashioned oats
1/3 cup flour
1/4 cup sugar
1/4 tsp vanilla
1/4 cup butter, melted
Mix together the oats, flour and sugar. Whisk in the vanilla with the butter, and slowly pour the mixture over the dry ingredients, stirring as you pour. Mix well. The topping should be crumbly but moist.

Assembly:
Spread the rhubarb and sugar mixture evenly in the bottom of a small pan (I used a 7x5 pan for a thicker crisp). Add the oats mixture evenly over the top. It will not completely cover the top of the rhubarb, but this is okay, it will look great when the rhubarb starts to bubble through. Bake at 375 for 30 minutes, or until the crisp is starting to brown and the rhubarb mixture is bubbling through. Remove from the oven and let sit so it can cool somewhat before eating. Serve in bowls, topped with a scoop of vanilla ice cream. Yum!

Serves: 6