Ingredients:

  • 6 cups fresh rhubarb, trimmed and sliced into 1/2-inch pieces
  • 3/4 cup granulated white sugar
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground cinnamon
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 tsp salt

Instructions:

  1. Wash the rhubarb stalks thoroughly and trim the leaves. Peel the toughest outer skins if necessary and slice into uniform 1/2-inch pieces.
  2. In a large bowl, whisk together the granulated sugar, cornstarch, and cinnamon until no lumps remain.
  3. Toss the sliced rhubarb and lemon juice into the sugar mixture, stirring gently until coated, then transfer to a 9x13 inch baking dish.
  4. In a separate bowl, combine oats, flour, brown sugar, and salt. Use a pastry cutter or fingers to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Sprinkle the oat topping evenly over the rhubarb filling.
  6. Bake at 375°F (190°C) for 40–45 minutes until the filling bubbles and the topping is deep golden brown.
  7. Let the crisp rest for 15 minutes before serving to allow the filling to set.