Fustini's Oils and Vinegars
Rhubarb Crisp

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Rhubarb Crisp


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Rhubarb Crisp

Submitted by Corporate Chef Andy Stewart


  • 3 cups fresh rhubarb, washed and cut into 1-inch pieces
  • 1 tablespoon Fustini's Cara Cara Vanilla balsamic
  • juice of 1 orange
  • zest of 1 orange
  • 1 1/2 cups sugar
  • 2 tablespoons cornstarch
  • pinch salt
  • 1 cup oats
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • pinch salt
  • 1 stick butter, softened
  • 1 teaspoon Fustini's Blood Orange olive oil
  • vanilla ice cream (optional)


Step 1. 

Preheat oven to 350 degrees.    In a large bowl, combine rhubarb with vinegar and orange juice.  In a small bowl, combine zest, sugar, cornstarch and salt, then pour over rhubarb and stir to coat.  Pour mixture into a 2-inch layer in the bottom of an oven-proof pan.

Step 2. 

Combine oats, brown sugar, flour, and salt.  Add butter and olive oil and mix with hands just until crumbly.  Sprinkle crumble over rhubarb and bake in the oven until rhubarb is soft and topping is brown and crusty.   Serve hot or warm with Vanilla Ice Cream.

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