Rhubarb Crisp

Recommended tools: WÜSTHOF CLASSIC Cook’s Knife or Santoku

Ingredients:
Filling: Crumble top:
2 lbs rhubarb, cut into 1 inch pieces 1 ½ cups flour
(approx. 6 cups)
¾ cup quick cook oats
1 cup sugar
1 ½ cups dark brown sugar
¼ cup flour
1 ½ sticks cold unsalted butter,
1 tsp vanilla extract cut into small pieces
1 tsp fresh orange zest ½ tsp salt

Instructions:

Pre-heat oven to 375° F.

Combine cut rhubarb, white sugar, flour, vanilla and orange zest in large mixing bowl and set aside.
In a separate bowl, use fingers to combine flour, oats, brown sugar, butter and salt into a crumble consistency.
Pour rhubarb mixture into 9”x11” baking pan or pyrex baking dish and top evenly with the crumble mixture.
Bake approximately 30 minutes until the filling starts to bubble and the top is golden brown.
Serve warm or at room temperature with vanilla ice cream or fresh whipped cream.

Recipe by Ann Kim

Chef and Owner of Pizzeria Lola, Hello Pizza
Minneapolis, MN

wusthofedge.com Quality – Made in Solingen, Germany