Rhubarb Crisp Oats Butter (Print Version)
# Ingredients:
01 -
60 g whole wheat or regular white flour
02 -
135 g rolled oats
03 -
110 g packed light brown sugar
04 -
115 g cold unsalted butter, cut in cubes
05 -
30 g corn starch (use 15 g if you’ve got fresh rhubarb)
06 -
180 g white sugar
07 -
5 cups (about 600 g) chopped rhubarb, fresh or from the freezer
# Instructions:
01 -
Once it’s out of the oven, just leave the pan alone for at least 10 minutes. Serve it up with ice cream for something extra special.
02 -
Move the pan into your oven. Let it bake 35 to 40 minutes—you want those edges bubbling and the top to turn golden.
03 -
Use your fingers, fork, or a pastry blender to mash together the butter, flour, oats, and brown sugar in a bowl. Sprinkle these crumbles over the rhubarb mix. Lightly press it down (don’t squish it flat).
04 -
Toss the rhubarb with the white sugar and starch in a big bowl. (If your rhubarb is fresh, stick to half the starch.) Spread that out in your greased baking pan.
05 -
Get your oven warmed up to 190°C first. Grease up your baking pan—go for 20 x 20 cm or 23 x 23 cm.
# Notes:
01 -
If your rhubarb’s super tart, toss in a bit more sugar to take the edge off.