Rhubarb Oat Mixture
A luscious rhubarb crisp with a crunchy oat topping, perfect for spring and summer gatherings, combining tart rhubarb with sweet, nutty topping for all ages.
Ingredients
- 1 1/2 cups flour ⓘ
- 1 1/2 cups old fashioned oatmeal ⓘ
- 1 cup packed brown sugar ⓘ
- 1/2 cup chopped walnuts
- 1/4 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1 cup cold butter or margarine ⓘ
- 3 to 4 cups fresh or frozen rhubarb ⓘ
- 1 1/4 cups cold water ⓘ
- 1 1/2 cups white sugar ⓘ
- 3 tablespoons cornstarch ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 teaspoon red food coloring (optional) ⓘ
Instructions
- Combine flour, oatmeal, brown sugar, chopped walnuts, baking soda, and salt in a bowl and mix well.
- Cut in cold butter or margarine until the mixture resembles coarse crumbs.
- Press 3 cups of the mixture evenly into an ungreased 13 x 9 x 2-inch baking pan.
- Soak rhubarb in 1 cup of cold water for 3 minutes, then drain thoroughly.
- In a saucepan, combine 1 1/4 cups cold water, 1 1/2 cups white sugar, and 3 tablespoons cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Remove from heat and stir in vanilla and red food coloring (if using).
- Add the drained rhubarb to the hot filling and mix gently.
- Pour the rhubarb filling over the pressed oat mixture in the pan.
- Sprinkle the remaining oat mixture evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for approximately 40 minutes or until golden brown.
- Allow to cool slightly before serving.
Tips & Substitutions
For a nut-free version, you can substitute the walnuts with sunflower seeds or omit them altogether. If you don't have brown sugar, use an equal amount of white sugar and add a tablespoon of molasses for flavor. Ensure your butter is very cold for a crumbly texture. You can also use quick oats if that's what you have on hand.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. This rhubarb oat mixture pairs beautifully with High As The Sky Strawberry Pie for a delightful dessert spread. For a brunch option, consider serving it alongside yogurt and fresh berries.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Oat Mixture contains roughly 875 calories, with 9g protein, 132g carbohydrates, and 25g fat. It is a good source of protein (18% of the Daily Value), iron (18% of the Daily Value), and dietary fiber (17% of the Daily Value). Note that it is relatively high in sodium, at 760mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb directly in this recipe. There's no need to thaw it beforehand; just soak it in cold water as directed. The cooking time may be slightly longer, so ensure the filling is bubbly and the rhubarb is tender before serving.
What can I substitute for cornstarch?
If you don't have cornstarch, you can use an equal amount of all-purpose flour as a thickening agent. Keep in mind that it may slightly alter the texture of the filling, but it will still work well in this recipe.
Is it possible to make this recipe vegan?
Absolutely! To make it vegan, substitute the butter with a vegan margarine or coconut oil and use a plant-based milk in place of the cold water. Ensure that the brown and white sugars you use are vegan-friendly, as some brands may be processed with bone char.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).