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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Martha Dayton of Alexander, New York writes, In spring, this crisp is the first thing I make with our garden rhubarb. I double the recipe for company. Ingredients:
5 cups sliced fresh or frozen rhubarb |
2 tablespoons plus 1/2 cup king arthur unbleached all-purpose flour, divided |
1/2 cup raisins |
3/4 cup sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
3/4 cup packed brown sugar |
1/3 cup quick-cooking oats |
1/3 cup cold butter |
vanilla ice cream, optional |
Directions:
1. In a large bowl, combine rhubarb and 2 tablespoons flour; transfer to a greased 8-in. square baking dish. Sprinkle with raisins. Combine the sugar, cinnamon and salt; sprinkle over raisins.
2. Combine the brown sugar, oats and remaining flour; cut in butter until crumbly. Sprinkle over top. Bake at 375° for 40-45 minutes or until topping is golden brown. Serve warm with ice cream if desired. Yield: 6-8 servings.
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