Rhubarb Crisp

By Kathryn Washburn Breighner

Rhubarb season is a celebration in our house because it means it is spring.  Growing up, that first rhubarb pie of the season made from rhubarb grown in the garden was a major event--and oh, so tasty. 

We were in Indiana over the weekend and I made a rhubarb pie. That first bite--wow. Such an interesting taste. How did the Native Americans ever think to use rhubarb? Thank goodness they did.

We brought back rhubarb so tonight I made a rhubarb crisp. This is like a traditional crisp with fruit on the bottom and flour, brown sugar, oatmeal and melted butter on top. This is an easy recipe and one that won't last long.

Mix together and place in a greased 8 x 8" baking pan:
6 c rhubarb cut into 3/4" pieces
1/4 c flour
1/2 t cinnamon
1 1/4 c sugar

Mix together until combined well:
1 c flour
1 c packed brown sugar
1/2 c rolled oats (not instant!)
3/4 stick melted, cooled butter

Sprinkle the streusel topping over the rhubarb mixture and bake at 375 degrees F for 35 minutes.