Ingredients
Equipment
Method
- Preheat your oven to 375 degrees Fahrenheit. This ensures that the Rhubarb Crisp bakes evenly and achieves that delightful golden color on top.
- Wash and dry six half-pint (8-ounce) canning jars. This not only prepares them for baking but also gives you that charming presentation.
- In a medium bowl, toss the rhubarb with the granulated sugar and 2 tablespoons of flour. This mixture will create a lovely sweet base. Divide the rhubarb mixture between the jars, filling them nearly to the top.
- Sprinkle the remaining mixture of sugar and flour over the tops of the rhubarb. This step ensures every bite is filled with sweetness.
- Using a long, narrow spoon or butter knife, gently stir the rhubarb to incorporate the remaining flour and sugar mixture. This will help evenly distribute the sweetness.
- In a food processor, pulse the butter, 1/3 cup of flour, brown sugar, rolled oats, and cinnamon until the butter is pea-sized. This creates that crumbly topping. Alternatively, you can do this by hand using a pastry blender or even your hands.
- Divide the flour/oat mixture evenly between each jar of rhubarb, sprinkling it generously on top. This will form a beautiful, crunchy crust.
- Place the jars on a rimmed cookie sheet for stability and bake for about 30 minutes. You'll know they’re done when the rhubarb is tender and the tops are crisp and golden. The aroma will be simply irresistible!
- Let the jars cool for at least fifteen minutes, or until they are cool to the touch. You can serve them warm, topped with whipped cream or ice cream, or let them cool completely before adding lids and storing them in the refrigerator for up to three days.
Notes
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven to restore the crisp texture. You can freeze the prepared jars before baking. Just add an additional 10 to 15 minutes to the baking time when ready to bake from frozen. Enjoy Rhubarb Crisp warm or chilled for a delightful dessert.