Simple Cooking – Rhubarb Crisp

Rhubarb is everywhere in farmer’s markets at this time of the year, but many home cooks have no idea what to do with it. Someone who knew nothing about it and took it home would get a nasty surprise if they cooked it without a recipe – it’s mind-bogglingly sour. But, with plenty of sugar and care, it is the base for some excellent baked goods. Try this quick and easy crisp, which is fool-proof for the baking challenged.

Rhubarb Crisp

3 cups Rhubarb, diced
1 tablespoon Flour
1/2 cup Sugar
1 teaspoon Cinnamon
1/8 teaspoon Salt
6 tablespoons Butter
8 tablespoons Flour
1/3 cup Brown Sugar
1/3 cup Rolled Oats

Combine the first 5 ingredients in a loaf pan (metal or glass, it doesn’t matter). Mix them together and set them aside. Preheat the oven to 350.

If you don’t have enough rhubarb, or you want to give the recipe a new twist, substitute in a cup of strawberries or apples. Don’t add more than a cup, or the finished product will have too much liquid.

Combine the butter, flour and brown sugar and beat them together into a paste. Add the oats and keep mixing. When mixed, put it on top of the rhubarb in the loaf pan. Bake for 40 minutes.