When spring hits and my rhubarb pops up I get really excited. It grows so fast and my mid-May I'm in full rhubarb mode! This recipe I didn't get a chance to try last year. It's an old family recipe from my sister-in-law. What's interesting is that it's different from your usual crisp - it has a top and bottom layer and there is a syrup that gets poured over the rhubarb. So yummy! —Oat&Sesame
What You'll Need
all-purpose flour (GF option to sub oat flour)
old-fashioned rolled oats
brown sugar, firmly packed
melted butter (or coconut oil)
Rhubarb + Syrup*
cornstarch (or tapioca starch)
Mix the topping ingredients until crumbly. Press ½ to ¾ of the topping into a greased 8" pan.
Cover with the rhubarb.
Make the syrup: Put just a portion of the water into the cornstarch and mix - this will prevent lumps. Then add the remaining water, sugar and vanilla. Heat on the stovetop over medium heat until the liquid begins to thicken into a syrup. About 5 -8 min.
Pour the syrup over the rhubarb. Top with remaining crunch topping.
Bake at 350° for 40 minutes.
*This recipe is SWEET! I suggest cutting back on the brown sugar within the crunch top and using less syrup. I only used ¾ of the syrup.