Rhubarb Crisp Splendid

Photo: Emily Heston

Ingredients

topping

1/2 cup flour

1 cup rolled oats

1 cup light brown sugar, firmly packed

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 cup (1 stick) salted butter, melted

filling

3/4 cup granulated sugar

1 egg

1 tablespoon flour

1 teaspoon vanilla

4 cups sliced rhubarb (about 6 stalks)

Preparation

Preheat the oven to 350 degrees. Combine flour, oats, brown sugar, ginger and cinnamon, toss together.

Pour in the butter and blend together until crumbly.

In a small bowl, mix together the egg, flour and vanilla. Chop up rhubarb (we like to chop the rhubarb in irregular thicknesses, so there is a chunky-smooth texture to the crisp), place in a medium sized mixing bowl. Pour the egg mixture in and stir until the rhubarb is evenly coated with egg mixture.

Spoon the rhubarb into a baking dish (we used an oval Le Creuset dish, the inside is 10 inches long). Lightly smooth the rhubarb mixture.

Pour the oatmeal topping over the rhubarb and roughly smooth it (we like to leave some high points and low points, to create plenty of crunchy bits!)

Put it towards the back of the heated oven and turn the timer to 55 minutes (busy bees tip -- keep the timer with you! If you are doing something in another part of the house, you may not hear the bell. I've taken my timer in the car with me to run a quick errand before!!)

Remove the bubbly goodness from the oven and try to restrain yourself!

Allow to cool for at least 10 minutes ( I know, it's hard to wait, but it will be too soft if you don't). Serve warm or at room temperature.

Add a scoop of ice cream or whipped cream if you desire.