Charlie's journey into domesticity

I look forward every year to celebrate spring with Ontario rhubarb. It is one of my favorite things, rhubarb pie, rhubarb fool, basically anything with rhubarb is a treat for me.   I bought some beautiful stalks yesterday and decided to make a Rhubarb Crisp, Martha's Rhubarb Crisp to be exact.

Ingredients

Serves 12

• 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
• Vanilla ice cream, for serving (optional)

Directions

1. 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. 
2. In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.
3. Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

This is not a very pretty dessert but it is delicious!  The tart rhubarb is perfect with the sweet oat topping. I made fresh whipped cream to go with it and it was heaven!