- Some Baking Powder
- Granulated Sugar
- All-Purpose Flour
- Unsalted Butter
- Brown Sugar
You’ll need some rhubarb.I’m using frozen it’s already chopped up for me you’re gonna need some granulated sugar and all-purpose flour these are for the filling and then for the topping you’ll need some additional flour old-fashioned oats brown sugar salt baking powder is some cold unsalted butter that’s it now the first thing you want to do is get your oven preheated to 400 and I’ve got a baking dish here that I’ve just greased lightly let’s get going now rhubarb kind of looks like red celery it’s really what it looks like but it’s very very very very very tangy so it needs sugar.
I’ve never eaten a roll I don’t think you can eat it raw but it is quite a nice or needs sugar to sweetness so to that I’m going to add in some sugar and flour and the flour is going to help the jus thicken the juices from the room.I’m just going to toss this together looks good take my baking dish put them right in there all right now if, you want to make this like in the fall um what sometimes.I do to be honest with you cuz it’s always available in the frozen food section for me.I like to add some chopped up apples to this or you can even do like right now you could add some berries to dislike some strawberries if,you wanted to for me as crisp and a crumble or two different things a crisp as oats in the topping a crumble doesn’t and I prefer like a blackberry strawberry rhubarb crumble when it comes to crisp I just like it with rhubarb tip that makes me sense.I’ve got a baking dish a baking sheet here that.
I always put my baking dishes on top of any time.I make a crisp so that if,there’s any bubbling over from the juices of the rhubarb you catch it on your baking on your baking sheet and not in your oven which is like the worst in the clean in the world but anyway now I’ve got my topping ingredients here I’m just going to mix these together with a spoon before,I add the butter really simple like that that’s just that’s all I’m going to do I’m not going to be too finicky about it add in my cold butter unsalted and you can either use a fork.
I’m using a pastry cutter and I’m just going to cut this in just to cut the butter into the filling a bit more or into the topping.dessert to make now this is going to go into your preheated oven for about 40 to 45 minutes or until the top is a beautiful golden brown and the filling is nice and bubbly let it cool a bit and I’ll show you what it looks like once it’s done my crisp was in the oven for about 45 minutes and as you can see it’s a beautiful golden brown color up top I let it cool for about 10 minutes only because you know me.
I’m gonna go shred into this and I would completely scorch the roof of my mouth if I did because the those juices were bubbling and the sugar can really really do some damage so,now that I’ve let it.