Rhubarb Crisp

Ingredients

For the fruit

• 2 1/2 cups rhubarb (diced)
• 2/3 cup sugar
• ½ stick butter
• 1/2 cup flour
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the cobbler

• 1 cup flour
• 3/4 cup rolled oats
• 1/2 cup sugar
• ½ teaspoon cardamom
• 1/2 teaspoon salt
• 1 stick butter (cold, cut into small cubes)

Instructions

• Preheat oven to 375°F.
• In a Cooklife 12-inch cast iron skillet, add rhubarb, sugar, butter, flour, cornstarch, vanilla, and salt. Cook on stovetop over medium heat, stirring regularly, until bubbly and thickened.

• Meanwhile, in a stand mixer with paddle attachment, add the 1 cup flour, oats, sugar, cardamom, and salt. Add the butter and mix until the mixture holds together in coarse clumps. Adding a splash of water if needed.

• When the fruit is ready, drop large tablespoons of dough on top of the warm fruit. Place into preheated oven and bake for 35-40 minutes, until the edges are bubbling and the top is golden brown.
• Serve warm as is or topped with ice cream.