Oatmeal Rhubarb Crisp

serves 12     multiply recipehalfone and a halfdoubletriplequadruplequintuple

• Ingredients
• rolled oats
• brown sugar
• cinnamon
• unsalted butter
• sugar
• cornstarch
• rolled oats
• cinnamon
• chopped rhubarb
• Recipe
• This recipe is good for using up lots of rhubarb in a gluten-free household. It's a good idea to chop up and measure all your rhubarb first, then adjust the recipe to use what you have.
• Make the topping. Combine in a large bowl:
• 2¹/₂ cups rolled oats (203g)
• 1 cup brown sugar (192g)
• 1 tsp cinnamon
• ¹/₂ cup unsalted butter (113g), cut into small cubes
• Cut in the butter using a food processor, or by hand, just until the butter is in pea-sized lumps. Set aside.
• Make the filling. Combine in a larger bowl:
• 1¹/₂ cups sugar (315g)
• 4 tbsps cornstarch (32g)
• ¹/₃ cup rolled oats (27g), ground in a food processor if possible
• 1 tsp cinnamon
• 8 cups chopped rhubarb (960g)
• If desired, replace up to a third of the rhubarb with strawberries (by weight). You may want to reduce the sugar accordingly.
• Toss the filling until the fruit is evenly covered by the dry ingredients.
• Spread evenly in a 9 by 12 inch pan, and sprinkle to topping on.
• Bake for 30 to 35 minutes, until the sides are bubbling and the top is well browned.