For this dessert, I didn't want to fuss with a pie crust, but did want some oats involved. My trouble revolved around what to search for: which name included oats? Luckily, I found a helpful article on Gourmet.com that articulates the differences. The answer: crisp is the American name for a fruit dessert with a crumbly topping that often includes oats. (Crumble is its British equivalent.) Upon finding this information, I was able to get to work.
I hope you enjoy what I consider to be a perfect spring dessert: the tartness of rhubarb is scaled down during the baking process (and the addition of sugar, of course). The result is a somewhat messy but sweet crisp with only a bit of bite.
Recipe adapted from Simply Recipes.
- 5 1/2 cups rhubarb, cut into 1/4" slices
- 1 1/4 cups sugar
- 1/4 cup flour
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1 cup flour
- 1 cup oats
- 1 stick (1/2 cup) salted butter, cut into small pieces
- more cinnamon for dusting
- Preheat oven to 375 degrees.
- Mix filling ingredients together (rhubarb, sugar, flour, vanilla, and spices). Pour filling into 13x9 dish.
- In another bowl, mix topping ingredients (flour, oats, and butter). Using your fingers, squish the butter into the flour/oats until it is spread throughout.
- Pour oat mixture on top of rhubarb filling. Sprinkle a little cinnamon on top.
- Bake at 375 degrees for 45 minutes.