Saturday, May 8, 2010

Rhubarb Crisp

Last weekend my husband brought back a couple of pounds of rhubarb for me, so I've been searching for another rhubarb recipe after making Rhubarb Upside-Down Cake (which was amazing) a couple of weeks ago. I wanted something that would use a lot of rhubarb, so I went back to basics-a crisp! I adore apple crisp, and sometimes the most basic recipe is the best way to showcase an ingredient.

Rhubarb Crisp
slightly adapted from from Better Homes and Gardens New Cookbook

5 c.  fresh or frozen unsweetened sliced rhubarb
3/4 c. granulated sugar
3 T. plus 1/4 c. all-purpose flour
1/2 c. regular rolled oats
1/2 c. packed brown sugar
1/4 t. ground nutmeg or cinnamon (I opted for nutmeg)
1/4 c. butter or margarine
1/4 c. chopped nuts or coconut (optional)
Vanilla ice cream, for serving (optional)

1. Preheat oven to 375 degrees F. If fruit is frozen, thaw but do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar and 3 T. all-purpose flour.

2. For topping, in a medium bowl combine oats, brown sugar, 1/4 c. all-purpose flour, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in nuts, if using. Sprinkle topping over filling.

3. Bake for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tending and topping is golden. Cool slightly. If desired, serve warm with ice cream.

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