Hands-on Time
15 Mins
Total Time
1 Hour 15 Mins
Serves 9 (serving size: 1/9 of crisp)

Rhubarb is a harbinger of spring. The celery-like red and green stalks are the edible portion of the plant; the leaves, which contain oxalic acid, are mildly toxic and should be avoided. Without a sweetener, rhubarb is bracingly sour, which is why it's often paired with fruits like strawberries and citrus.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare filling, combine first 5 ingredients in a large bowl, tossing to coat. Pour mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

Step 3

To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/4 cup granulated sugar, brown sugar, and salt in a food processor; process until combined. Add oats, gingersnaps, and butter; pulse 2 times or until crumbly.

Step 4

Sprinkle topping over fruit mixture. Bake at 350° for 50 minutes or until filling is bubbly and topping is golden brown. Cool 10 minutes. Serve warm.

Gluten-Free Baking

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