Toss chopped rhubarb with brown sugar, white sugar, orange zest, vanilla extract, cinnamon and flour.
Take a microwave safe mug and fill it with the rhubarb filling.
Topping:
In a small bowl stir in the rolled oats, flour, brown sugar, white sugar and cinnamon. Cut the cold butter in with a pastry blender to create the crisp topping (or see top tip in post for grating frozen butter)
Spoon the crisp mixture over the top of the fruit filling. Microwave for about- 2 ½ minutes or until the butter is melted into the topping. Cooking time is based on my 1200W microwave so your timing might vary between 2-3 minutes.
Carefully remove from the microwave (I use an oven mitt) and let stand until cool enough to eat. Be careful because it's going to be really hot at first!
Garnish
Enjoy warm or cold with whipped cream or a big scoop of vanilla ice cream and a sprinkle of cinnamon and additional orange zest.
Notes
*Please see post contents for important recipe information and tips!Please SUBSCRIBE  (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!Â
Nutrition Facts
📋 Microwave Rhubarb Crisp (in a mug)
Amount Per Serving (1 mug)
Calories 466Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 33mg11%
Sodium 103mg4%
Potassium 393mg11%
Carbohydrates 83g28%
Fiber 5g21%
Sugar 55g61%
Protein 5g10%
Vitamin A 480IU10%
Vitamin C 8mg10%
Calcium 135mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.