If you just picked up your weekly box of produce right now, there’s a pretty good chance you picked up some rhubarb!
I picked up stalks of rhubarb along with some mint, tarragon, leafy greens, radishes, onions, chives and some mustard leaf (not sure what to do with that). However, this recipe is just using the rhubarb.
Rhubarb crisp
INGREDIENTS
3 cup rhubarb, trimmed, cut in 1/2-inch dice (From my CSA, Big Point Farm)
1/3 cup granulated sugar
1/8 cup all-purpose flour
Pinch ground cinnamon
Topping:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup rolled oats (I’m using LoonSong rolled oats from Manitoulin Island!)
1/4 cup butter, melted
DIRECTIONS
In large bowl, toss rhubarb, sugar, flour and cinnamon. Transfer to lightly greased 8-inch square baking pan.
For topping, toss together flour, sugar and oats. Drizzle in butter. Mix well with fork. Sprinkle over rhubarb mixture.
Bake in preheated 375F oven until golden brown, about 30 minutes.
Makes 4 servings.