Cook it :: Rhubarb Crisp

I’m craving this right now…  my rhubarb plant remains at the old house.  Probably sprouting beautiful red stalks and giant prehistoric leaves.  I can only hope that the current owner appreciates really good rhubarb or can find someone who does.  That plant served me well and provided seemingly endless amounts of rhubarb crisp, rhubarb vodka, and savory rhubarb sauces.  I am on the hunt for another rhubarb to plant this fall at the new house – once we get the yard planned and under control.

Rhubarb Crisp
Filling:
1 1/2 pounds rinsed and trimmed rhubarb
1 cup sugar
1 tablespoon cornstarch
Topping:
1 cup light brown sugar
1/2 cup flour
1/2 cup old fashioned oats
1 cup cold butter, diced
dash of salt
Preheat oven to 400.
For the filling: Mix sugar and cornstarch together and toss over rhubarb. Pour into a 8×8 baking dish and let sit 10 minutes while topping is made.
For topping: Pulse together sugar, flour, oats, and salt in a food processor until just combined. Add butter and incorporate. Mixture should look like wet sand.
Bake 30 minutes until bubbly and brown.

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