Recipe for Rhubarb Crisp | Dublin Cookery School
Rhubarb Crisp from Dublin Cookery School | Chopped nuts and cinnamon top a sweet rhubarb filling for a comforting dessert. Perfect with whipped cream.
Ingredients
- 150g caster sugar
- 15g plain flour
- 750g rhubarb
- Whipped cream, to serve
- 130g plain flour
- 100g butter
- 100g light brown sugar
- 90g porridge oats
- 30g pecans
- ½ tsp ground cinnamon
- Grating of fresh nutmeg
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