Rhubarb Crisp Recipe
For the filling:
For the crumble:
Heat oven to 375 degrees. In a large mixing bowl, dissolve cornstarch in orange juice. Add rhubarb, honey and lemon zest and toss, then spread in a baking dish.
Combine butter in a food processor along with brown sugar, flour, cinnamon and salt until it mixes into small clumps. Add oats and chopped walnuts to combine.
Spread the crumble topping over the rhubarb mixture and bake until golden and beginning to brown, 45 to 50 minutes.