- POSITION rack in lower third of oven and preheat to 350F.
- TOPPING: Stir oats, flour, brown sugar and salt in a bowl. Add butter and work in, using your fingertips, until crumbly. Refrigerate until ready to use.
- FILLING: Toss rhubarb, sugar, cornstarch and water in a large bowl, stirring until cornstarch is absorbed. Let sit 5 min and stir again. Transfer to a 9 x 13-in. glass baking dish.
- SPRINKLE oat mixture evenly over rhubarb. Bake in lower third of oven until top is golden and juices are bubbling around edges and through the top of crisp, about 1 hour. Let cool completely. Serve with ice cream.
Kitchen Tip: For individual servings, fill 8 4-in.-wide ramekins placed on a baking sheet, and reduce baking time to 25 min.
Protein 4 g
Carbohydrates 64 g
Fat 13 g
Fibre 3 g
Sodium 226 mg
Chatelaine Quickies: Poached rhubarb