Rhubarb Crisp

1. 1

   Preheat the oven to 400F.

2. 2

   Slice the rhubarb stalks on the diagonal into uniform 3/4-inch-thick pieces.

3. 3

   Place in a 9-by-13-inch baking dish; toss with 1 cup of the sugar and 1/4 cup of the flour.

4. 4

   In a food processor, pulse the remaining 1/2 cup flour with the butter until the clumps are pea-size.

5. 5

   Add the remaining 1/2 cup sugar, the rolled oats, and cinnamon; pulse just to combine.

6. 6

   Sprinkle over the rhubarb.

7. 7

   Bake until the rhubarb is tender and the topping is golden, 35 minutes.

8. 8

   Serve warm with ice cream, if desired.

No nutritional information available.

No additional tips available.