Rhubarb Crisp, By Me
This recipe, from the Great Food Fast cookbook by the Martha Stewart Living Company, couldn’t be easier to make.
I baked a batch yesterday morning – it was an excellent afternoon snack with a dollop of lemony whipped cream.
Rhubarb Crisp
- 2 pounds rhubarb
- 1 1/2 cups sugar
- 3/4 cup flour
- 1 stick unsalted butter, chilled and cut into small pieces
- 1 cup rolled (not instant) oats
- 1/2 tsp. cinnamon
Preheat oven to 400 degrees.
Rinse the rhubarb and slice it into 1/2-3/4″ chunks. Place in a large bowl and toss with 1 cup of the sugar and 3/4 cup of the flour. Pour into 9 X 13″ baking pan, spreading rhubarb to cover bottom of pan.
Add the remaining 1/2 cup flour to a food processor with the butter and pulse until the mixture resembles pea-sized balls. Add the remaining 1/2 cup sugar, oats and cinnamon and pulse until combined. Spread in an even layer over the rhubarb in pan.
Bake until topping is golden and rhubarb is tender but not mushy and broken down, about 35-40 minutes.
I prefer this served at room temperature.