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

Serving Size: 8

Approximate Time

Prep 20 min

Cook 45 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 6 cups (720 g) rhubarb, trimmed and cut into 1/2-inch (1 cm) pieces
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- Pinch of salt
- 1 cup (120 g) old-fashioned rolled oats
- 3/4 cup (95 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 1/2 tsp (2.5 g) ground cinnamon
- 1/4 tsp (1.5 g) salt
- 6 tbsp (85 g) unsalted butter, cold and cut into small cubes
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
- Vanilla ice cream, for serving

Instructions

Short Description:
A warm, home-style rhubarb crisp with a hearty oat topping that balances the tartness of fresh rhubarb. Traditionally served warm, often topped with a scoop of vanilla ice cream.

Regional Notes:
This Alberta variation features rolled oats in the crumble for a substantial, rustic texture that complements the region's tart rhubarb. Unlike lighter streusel toppings, the oat-forward topping is heartier and well-suited to serve straight from the oven with cold vanilla ice cream.

1. Preheat the oven to 375°F (190°C). Lightly butter a 9-inch (23 cm) square or similar shallow baking dish.
2. In a large bowl combine the granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Add the chopped rhubarb and toss until evenly coated; let sit 5–10 minutes so the sugar begins to draw out juices.
3. Transfer the rhubarb mixture to the prepared baking dish, spreading it to an even layer and scraping any pooled juices from the bowl into the dish.
4. In a separate bowl stir together the rolled oats, flour, brown sugar, cinnamon, and 1/4 tsp salt. Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Stir in the nuts if using.
5. Evenly sprinkle the oat topping over the rhubarb, covering as much as possible without pressing down.
6. Bake on the middle rack for 35–45 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
7. Remove from the oven and let rest 10–15 minutes to allow the filling to thicken slightly.
8. Serve warm, scooped into bowls and topped with vanilla ice cream.