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Nutrition Facts
Serving Size 1 (162g) Recipe makes 8 servings
Calories 406
Calories from Fat 144		(35%)
Amount Per Serving		%DV
	Total Fat 16.0g	24%
	Saturated Fat 9.4g	47%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 38mg		12%
Sodium 111mg		4%
Potassium 368mg		10%
Total Carbohydrate 63.0g		20%
	Dietary Fiber 3.9g	15%
	Sugars 39.1g
Protein 5.2g		10%
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Rhubarb Crisp: a Celebration of Summer!

Recipe #381258 | 1 hour | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Debber
Jul 13, 2009

My rhubarb flourishes at the end of my clothesline, right next to a patch of hollyhocks that sway in the summer breezes. Right now there are some little birds (I can't make them out with my spotting scope) snatching up pine needles and flitting about busily. Anyway, this recipe comes from the June '09 issue of *Country Living*. I do live in the country, and have an abundance of rhubarb. It's easy to freeze the cut-up pieces, and if you toss the pieces with sugar (right in the zipper bag), you can pop it in the freezer and use them later. The extra sugar will be fine in the recipe!

SERVES 8 , 1 11X7 pan (change servings and units)

Ingredients

5 cups chopped rhubarb (1/2-inch pieces)
2/3 cup flour
1 cup sugar
1/2 cup brown sugar, packed
1 teaspoon cinnamon
orange zest (lots or little, to your taste)
10 tablespoons butter
1 cup oats

Directions

1
Preheat oven to 350.
2
Spread 'barb around a 13x9 (or for a thicker crisp use an 11x7) pan.
3
In a mixing bowl, combine flour, sugars, cinnamon and zest.
4
Cut in butter with a pastry blender, until it resembles coarse meal; toss in the oats.
5
Sprinkle "crumble" mixture over 'barb.
6
Bake until topping is browned and filling is bubbly, about 40-50 minutes.
7
Serve warm with or without ice cream or whipped cream.