Once the rhubarb is cut up, this recipe comes together very quickly. After the crisp is prepared and before baking, it can be kept, covered, in the refrigerator until you’re ready to bake it. It’s a great use for fresh rhubarb and can easily be doubled or halved, based on ingredient availability. Vanilla ice cream is the natural pairing for this, or almost any rhubarb dessert.
Fresh Rhubarb Crisp (adapted from McCall’s Dessert Discoveries, 1965)
1 c. unbleached all-purpose flour
½ c. rolled oats
1 c. firmly packed brown sugar
½ c. butter, melted
4 c. fresh rhubarb, cut into ½” pieces
1 c. granulated sugar
¼ c. unbleached all-purpose flour
½ tsp. cinnamon
Preheat oven to 375. Lightly grease an 8”X8” baking pan. In large bowl, combine 1 c. flour, oats, brown sugar, mixing well. Use a fork to stir in the butter, making a crumbly mixture.
Put topping aside. Combine rest of ingredients in baking pan, add ½ cup water, and mix well. Sprinkle topping evenly over filling.
Bake, uncovered, 35 minutes, or until topping is golden brown and rhubarb is tender. Serve warm.
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