Eating in Season: Rhubarb Crisp

Ingredients (filling)

• 1/2 cup sugar
• 3 tablespoons corn starch
• 4 cups sliced fresh rhubarb
• 2 cups firm apples, peeled and cut into small chunks (or 2 more cups of rhubarb, or strawberries!)

Ingredients (topping)

• 1 cup old-fashioned (large flake) rolled oats
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup melted butter

Preheat oven to 350 degrees Farenheit.  Grease an 8x8 glass baking pan (or if you are doubling the recipe, a 9x13 pan will be about right).

Mix together the sugar and cornstarch.  Toss with the fruit in a large bowl until coated.  Dump fruit into your baking pan. 

(Save on dishes and use the same bowl!)  Mix together the rolled oats, brown sugar, flour, salt, and cinnamon.  Add the melted butter and mix well.   Sprinkle over the fruit, spreading it out evenly. 

Bake for about 50 minutes until the topping is lightly browned and the fruit is bubbling.  Let rest about 15 minutes before serving.  This is good warm or cold, but warm with ice cream is our favorite!