Simple Rhubarb Crisp
Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.
3 lb Rhubarb
1 cup Granulated Sugar
2 tbsp Instant Tapioca
2 tsp Vanilla Extract
2 cup Rolled Oats
1 cup Light Brown Sugar
1 cup Whole Wheat Flour
1/4 tsp Salt
1/2 cup Unsalted Butter
Wash, dry, and trim the Rhubarb.
Chop the rhubarb. You should have about 7 cups chopped.
Add the rhubarb to a 9 by 13 inch baking dish. Add white Granulated Sugar, Instant Tapioca, and Vanilla Extract to the rhubarb and mix with a large spoon.
Mix the Rolled Oats, Light Brown Granulated Sugar, Whole Wheat Flour, and Salt. Melt the Unsalted Butter and mix it in with a fork. The mixture will be crumbly.
Sprinkle mixture over the rhubarb evenly.
Bake for 35-40 minutes until rhubarb is tender when pierced with a fork and topping is golden brown.
Serve warm or cold, with or without ice cream, whipped cream, or vanilla yogurt.