📖 Instructions

1. Begin by preheating your oven to 375°F (190°C). Grab a 9x13 inch baking dish and lightly grease it. This step is crucial to prevent sticking and ensure the crisp comes out cleanly.
2. In a large mixing bowl, combine the chopped rhubarb, honey, lemon juice, and vanilla extract. Gently toss everything together until the rhubarb is evenly coated. The honey will draw out some of the juices from the rhubarb, creating a lovely sauce as it bakes.
3. Pour the rhubarb mixture into the prepared baking dish, spreading it out in an even layer. This ensures uniform cooking and prevents some parts from being too soggy.
4. In a separate mixing bowl, prepare the oatmeal topping. Combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Whisk these dry ingredients together, breaking up any lumps of brown sugar.
5. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the mixture until it resembles coarse crumbs. The mixture should have small clumps of butter throughout, which will create a wonderfully crumbly topping.
6. Sprinkle the oatmeal topping evenly over the rhubarb mixture in the baking dish. Make sure to cover the entire surface for that perfect crispy, golden-brown crust.
7. Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is tender and bubbly. The juices from the rhubarb should be bubbling up around the edges.
8. Remove the crisp from the oven and let it cool slightly before serving. The filling will be very hot, so a little cooling time is essential to avoid burning your mouth!
9. Serve the Honey Rhubarb Oatmeal Crisp warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of chopped nuts can add an extra layer of texture and flavor.