Rhubarb Crisp

Yum-o. I have only had rhubarb a few times, and two of those times have been in the past 2 weeks! This recipe is so super good! Rhubarb can be a little tart on it’s own, so I threw in some strawberry jello to sweeten it up a bit...(and some sugar-sugar-SUGAR!). I topped it with my delicious double-layer crisp...it is 2 times the crisp layer. So, if you aren’t a big fan of the crisp top, you might want to half the recipe below in order to cut down on the topping! Enjoy!

Rhubarb Crisp
Printable Recipe

Filling
3 cups chopped fresh or frozen (thawed) rhubarb
1/2 cup sugar
1/2 cup strawberry jello gelatin dessert powder
2 tablespoons cornstarch
1/2 cup water
1 teaspoon vanilla

Place rhubarb in an 8×8 pan in an even layer.
Mix together sugar, jello powder and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.

Crisp
1 cup quick oats
1 cup flour
1 cup brown sugar
¼  tsp. baking powder
¼  tsp. baking soda
½  cup butter, melted

Mix all dry ingredients together. Pour melted butter over dry ingredients and mix until well combined and crumbly.
Put crisp mixture on top of rhubarb and bake at 350ºF for 35 minutes or until rhubarb is cooked through and filling is bubbly.
Allow to cool slightly prior to serving. Serve with homemade cool whip or vanilla ice cream.

Serves 6.