Rhubarb crisp was on the Wake Up Wisconsin menu Wednesday morning.
Chief Meteorologist Justin Loew cooked up the red and green crisp for our first treat from his garden for the season!
3 to 4 cups diced rhubarb (4 cups if you really like rhubarb)
3 to 4 cups rolled oats (can be mixed with granola or an oats-based cereal like honey bunches of oats, use more if you have a bigger pan)
1.5 cups melted butter (or use half butter and half coconut oil)
1/2 cup Xylitol based natural sweetener
1/2 cup brown sugar
1/2 cup brown sugar (for mixing with the rhubarb)
1/2 teaspoon cinnamon
3 tablespoons corn starch
Melt the butter (and coconut oil) and mix in a bowl with the oats, brown sugar (and xylitol), and cinnamon
Mix diced rhubarb with brown sugar and corn starch in a separate bowl
Press about half of the oat mixture in a uniform layer into the bottom of a greased baking pan.
Spread the rhubarb evenly on top of the bottom layer of oats.
Sprinkle the rest of the oat mixture on top of the rhubarb layer, there should be enough left to just cover the rhubarb.
Bake in the oven at 360 degrees for about 45 minutes, or until the rhubarb starts to bubble a little bit.