Sometimes you just need a little treat! In the spring, I love to make a rhubarb crisp! When I made this recipe, I only had 7 oz of rhubarb - the inspiration for a baby crisp! This recipe can be easily adapted based on how much rhubarb you have.
Rhubarb is very tart and is frequently combined with strawberries. I like it on its own. If I don't have enough to make a crisp without adding another fruit, my preference is raspberry.
Note: Rhubarb leaves are poisonous!
Rhubarb is rich in vitamin C and potassium. It is good for removing toxins.
Rhubarb Crisp
Preheat oven to 350
Grease a 5-6 inch baking dish.
Topping 1/2 c rolled oats
1/4 c whole wheat flour
1/4 c walnut pieces
2 T melted butter
2 T maple syrup
1/2 t vanilla
1/4 t salt Combine and set aside.
Filling 7-8 oz rhubarb sliced into cubes
1 t cinnamon
1/4 cup brown sugar (this is an approximate amount - you want to cover the rhubarb)
1/2 of a lemon juiced
1 T water Optional - 1/2 T of tapioca to thicken juice
Combine in a medium bowl and place into baking dish. Top with oat and walnut topping. Cover top with foil or parchment paper until the last 10 minutes - allowing top to brown. Bake for 30 min.
Enjoy!