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Rhubarb Crisp
From Sunday Dinner: Seasonal Menus to Enjoy with Friends and Family by Barbara Scott-Goodman and Mary Goodbody Copyright 1998. Permission by Chronicle Books.

Yield: 6 Servings


  • 2 pounds fresh rhubarb, cubed (about 8 cups)
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon ground cinnamon


  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup unbleached all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 tablespoons chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of baking powder
  • Pinch of salt
  • 3 tablespoons chilled unsalted butter, cut into cubes

1. Preheat the oven to 350°F.

2. To prepare the filling, in a shallow, nonreactive saucepan, combine the rhubarb, sugar, water and cinnamon and cook over medium heat for about 15 minutes, stirring occasionally, until the mixture is thickened and the rhubarb is softened. Set aside to cool slightly.

3. To prepare the topping, combine the oats, flour, sugar, walnuts, cinnamon, nutmeg, baking powder, salt and butter in the bowl of a food processor and process for about 40 seconds until crumbly.

4. Spoon the rhubarb into a shallow 2-quart casserole and sprinkle the oat mixture evenly over the fruit. Bake for 35 to 40 minutes or un-til the topping is browned and the fruit is bubbling hot. Serve warm.