Rhubarb Crisp
5 cups sliced rhubarb (peeled, if desired)
1 cup sugar (Peony: I use a little less for a nice puckery taste)
3 Tbsp all-purpose flour
topping:
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 tsp ground nutmeg, ginger, or cinnamon
1/4 cup butter or margarine, softened
1/4 cup chopped nuts or coconut (optional)
For filling, combine 1 cup sugar and 3 Tbsp all-purpose flour. Toss with 5 cups fresh or frozen unsweetened sliced rhubarb. If the rhubarb is frozen, thaw it but don't drain it. Put the filling in a 8x1 inch round baking dish.
For the topping, in a mixing bowl combine oats, brown sugar, flour, and nutmeg, ginger, or cinnamon. Cut in butter or margarine until mixture resembles coarse crumbs. Stir in nuts or coconut, if desired. Sprinkle topping over filling.
Bake in a 375 degree oven for 30-35minutes (40 minutes for thawed fruit) or till fruit is tender and topping is golden. Serve warm with ice cream if desired. Serves 6.
Sometimes I make a double portion of the crisp topping and keep it in the fridge. For weekday fruit crisps for three, I'll just cut up a couple of apples or put some blueberries in a little baking dish, sprinkle on some of the topping, and pop it in the oven.
You can also use this crisp recipe for apples, pears, peaches, apricots, cherries, or berries; just toss the fruit with only 2 to 4 Tbsp sugar. Skip the flour for the fruit filling unless you're using berries or cherries.
