Rhubarb Crisp

I finally got around to using the wonderful rhubarb I picked up at the farmer's market last Sunday. I usually just make rhubarb sauce, but I wanted to try something different, something more like a real dessert.

I love rhubarb and love its sour taste. I've had rhubarb pie that was so disgustingly sweet I couldn't figure out why the cook even bothered using rhubarb. I've also had rhubarb pie that was pasty with too much flour thickener. And don't even get me started on the ubiquitous strawberry-rhubarb combination. I thoroughly dislike it.

Anyhow, one of the Cooking Forum members posted a recipe for rhubarb crisp, and I decided to try it. I was pretty sure I'd like the crisp but was worried about my husband. He's always expressed his dislike of rhubarb anything. But even he enjoyed this. So my first endeavor making a rhubarb dessert was a success.

Rhubarb Crisp
(Printable Recipe)

1 pound fresh rhubarb, cut into 3/4-inch pieces, about 4 cups
3/4 cup sugar
1¼ cups all-purpose flour, divided
1 teaspoon cinnamon (I omitted)
1 cup firmly packed brown sugar
½ cup old-fashion rolled oats
½ cup unsalted butter, melted but not hot

Preheat oven to 375 degrees F.

In a large bowl combine rhubarb with sugar, ¼ cup flour, and cinnamon and transfer into four 4-inch individual baking dishes. (I put it all in a 9 x 12 baking dish, covered it, and baked it by itself for about 20 minutes so the rhubarb would get a head start on cooking.)
In a bowl, combine remaining 1 cup of flour, brown sugar, rolled oats, and butter, mixing well. Sprinkle over the rhubarb mixture.

Bake for 20-25 minutes until topping is golden brown and rhubarb is tender.