Tuesday, May 29, 2012

Rhubarb Crisp

Recipe from Everyday Food
Husband-Tested in Alice's Kitchen
Serves 12

I just love the tartness of rhubarb, especially when paired with something sweet. This yummy dessert can be made in a snap. If you want to make it ahead, I would suggest cutting up the rhubarb and then making the topping and place it separately in the fridge. Just before your guests arrive, put the rhubarb in the pan and sprinkle with the topping. Pop it in the oven and then sit back and smile while your guests salivate over the marvelous smells coming from your kitchen. Then you better get the dessert forks ready fast!!! This dessert tastes fabulous when paired with homemade Strawberry Ice Cream.

2 pounds rhubarb, sliced crosswise 3/4 inch thick
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1 cup rolled oats
1/2 teaspoon ground cinnamon

Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1/4 cup flour; set aside.
In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are the size of coarse oats. Add brown sugar, oatmeal, and cinnamon. Pulse to combine. (If you don't have a food processor, you can use a pastry blender or your impeccably clean fingers.) Sprinkle topping over rhubarb.
Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with strawberry ice cream, if desired.

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