Ingredients:

  • 4 cups (approximately 500g) fresh rhubarb, trimmed and chopped into 1-inch pieces
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons all-purpose flour (plus extra for dusting if needed)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (50g) rolled oats (not instant)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes

Instructions:

  1. Combine chopped rhubarb, sugar, flour, vanilla, cinnamon, and lemon juice in a large bowl. Toss gently to coat the rhubarb evenly.
  2. In a separate bowl, combine flour, brown sugar, oats, cinnamon, and salt. Cut in the cold butter using a pastry blender, fork, or your fingers until the mixture resembles coarse crumbs. Handle the butter as little as possible to keep it cold.
  3. Pour the rhubarb filling into the prepared baking dish. Sprinkle the crisp topping evenly over the rhubarb.
  4. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
  5. Let the crisp cool slightly before serving. Serve warm with ice cream, custard, or whipped cream.