Dessert: Canada – Manitoba (Canadian Prairies) – Manitoba Rhubarb Crisp

Serving Size: 8

Approximate Time

Prep 20 min

Cook 45 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 6 cups (720 g) rhubarb, trimmed and cut into 1/2-inch (1.3 cm) pieces
- 1 cup (200 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine salt

Topping
- 1 1/2 cups (135 g) old-fashioned rolled oats
- 1 cup (125 g) all-purpose flour
- 3/4 cup (150 g) packed light brown sugar
- 1 tsp (4 g) ground cinnamon
- 1/2 tsp (3 g) fine salt
- 10 tbsp (140 g) unsalted butter, cold, cut into small cubes
- 1/2 cup (60 g) chopped pecans or sunflower seeds (optional, for local Prairie nuttiness)

Optional serving
- Vanilla ice cream or lightly whipped cream

Instructions

Short Description:
A sweet-tart rhubarb filling made from locally grown prairie rhubarb, topped with a buttery oat and brown sugar crumble for a crisp with hearty Manitoba character.

Regional Notes:
This Prairie-style crisp highlights locally grown Manitoba rhubarb and hearty rolled oats, giving it a tangy filling and a substantial, rustic oat crumble distinct from lighter, fruit-forward crisps elsewhere. The recipe uses modest sugar to let rhubarb's tartness shine, reflecting regional preference for balanced sweetness.

1. Preheat the oven to 375°F (190°C). Butter a 9 x 13-inch (23 x 33 cm) baking dish or spray lightly with baking spray.
2. In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, vanilla, and 1/4 tsp salt. Toss until the rhubarb is evenly coated and the cornstarch is distributed. Let sit 5 minutes while you prepare the topping.
3. In a separate bowl, stir together the rolled oats, flour, brown sugar, cinnamon, and 1/2 tsp salt.
4. Add the cold butter cubes to the oat mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture is crumbly with pea-sized bits of butter remaining. Stir in the chopped pecans or sunflower seeds, if using.
5. Transfer the rhubarb mixture to the prepared baking dish and spread it into an even layer.
6. Evenly distribute the oat crumble over the rhubarb, covering as much of the filling as possible.
7. Bake in the preheated oven for 40–45 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the topping browns too quickly, loosely tent with foil for the last 10–15 minutes.
8. Remove from the oven and let rest 15 minutes to set the filling slightly. Serve warm or at room temperature with vanilla ice cream or whipped cream, if desired.