I picked a big handful of rhubarb today – first of the season. It made a delicious rhubarb crisp for desert. My rhubarb is green, but tastes every bit as good as red rhubarb.
1/4 cup roughly chopped walnuts
1/4 cup old fashioned oats (not instant)
1/4 teaspoon cinnamon
3/4 cup flour
1/3 cup light brown sugar
1 tablespoon sugar
4 tablespoons unsalted butter
1 1/2 pounds rhubarb, cut into 1/2-inch pieces
1/2 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
Preheat oven to 400 degrees. Set rack in the center of the oven. Prepare the topping by placing all of the topping ingredients into a food processor. Pulse or mix until the mixture is crumbled to the size of small peas; do not over process. Set aside. Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2 cup plus 2 tablespoons sugar and 3 tablespoons of flour to coat evenly. Spread crisp topping over entire surface. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. If it is bubbly but not browned, broil on low for 3 minutes. Serve warm or room temperature, plain or a la mode.
(This is a modification of this recipe using 1.5 lbs rhubarb with the full amount of topping in the recipe. I also broiled it on low for 3 minutes after it was finished baking. I didn’t hear any complaints….)