Rhubarb Crisp
 
 
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Ingredients
  • 2 pounds rhubarb
  • 1½ cups sugar, divided
  • ¾ cup flour, divided
  • 1 stick chilled butter
  • 1 cup oatmeal
  • ½ teaspoon cinnamon
  • ice cream, for serving
Instructions
  1. Preheat oven to 400°.
  2. Slice 2 pounds rhubarb ¾ inch thick; toss with 1 cup sugar and ¼ cup flour.
  3. Place in 9 x 13 inch baking dish.
  4. In food processor, pulse ½ cup flour with chilled butter, cut into pieces, until clumps are pea-size. Add ½ cup sugar, oatmeal, and cinnamon; pulse just to combine. Sprinkle over rhubarb.
  5. Bake until rhubarb is tender and topping is golden, 35 minutes. Serve warm with ice cream.
Notes
For a sweeter version of this recipe, substitute 1 pint strawberries (sliced) for 1 pound of the rhubarb.
Recipe by Kuhn Orchards at https://kuhnorchards.com/rhubarb-crisp/