Easy-Peasy Rhubarb Crisp
- 4 c. chopped rhubarb, ends and greens removed
- 1 pkg. strawberry gelatin
- 1 1/2 c. granulated sugar, divided
- 1/4 c. vegetable oil
- 1/3 c. all-purpose flour
- 1/3 c. rolled oats
Preheat the oven to 350 degrees F. Spray a casserole dish with nonstick spray and set aside.
Clean and chop the rhubarb and place it in the casserole dish. Add the contents of the gelatin package and 3/4 cup of the granulated sugar to the rhubarb. (You can use less granulated sugar if you prefer a tarter crisp.) Stir the rhubarb, gelatin, and sugar until the rhubarb is evenly coated. Set aside.
Place the remaining 3/4 cup of granulated sugar, and the remaining ingredients (vegetable oil thru rolled oats) into a resealable plastic container with a tight-fitting lid. Place the lid on the container and shake the contents vigorously to create a crumbly topping. Sprinkle the topping over the rhubarb in the casserole dish.
Bake the crisp for 45-60 minutes or until the topping is crunchy and the rhubarb is softened and bubbling. Serve warm with vanilla ice cream or whipped cream, if desired.
- Yields: 4 servings
- Preparation Time: 1 hour