WI Whisk Recipe of the Week - Rhubarb Crisp


A wonderful spring dessert!  The perfect night cap for your Memorial Day festivities.  Brought to you by WI Whisk blogger The Dirty Sifter,  http://thedirtysifter.com/




  1. Preheat oven to 375F. In a 8”x8” or similar size dish, toss the rhubarb with all the filling ingredients (all ingredients following rhubarb).

  2. Topping with food processor: If you have a food processor or choose to use one, pulse chilled fats with the flour, oats, sugar, salt, spices (and whole nuts if using) until medium-fine chunks of fat and nuts are formed.

  3. Topping without food processor: with a fork or pastry cutter, cut the chilled fats into the flour, oats, sugar, salt and spices. Chop the nuts by hand to medium-fine texture, and proceed with the recipe.

  4. Stir in the almond meal (if using instead of nuts) and the maple syrup. Note: the mixture may become sticky-do not be alarmed. Simply carry on, or place the topping in the fridge to help firm to make crumbling easier.

  5. Bake for 45-55 minutes until bubbling and brown. Allow to cool slightly before serving. Serve with whipped coconut cream, whipped cream or ice cream of choice. Great for breakfast when served over yogurt of choice. Keeps for 3-4 days, well covered and refrigerated. Re-warm in a 350F oven or in the microwave, if desired.

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