Rhubarb Crisp
- Preheat oven to 400°. Slice 2 pounds rhubarb ¾ inch thick. Place in 9-by-13-inch baking dish; toss with 1 cup sugar and ¼ cup flour.
- In food processor, pulse ½ cup flour with 1 stick chilled butter, cut into pieces, until clumps are pea-size. Add ½ cup sugar, 1 cup oatmeal, and ½ teaspoon ground cinnamon; pulse just to combine. Sprinkle over rhubarb.
- Bake until rhubarb is tender and topping is golden, 35 minutes. Serve warm with ice cream.
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