Rhubarb crisp

Serves 8

Serve this crisp with vanilla ice cream, vanilla yogurt, or heavy cream.

FRUIT

	Butter (for the dish)
12	large stalks rhubarb, cut into 1-inch pieces
3/4	cup granulated sugar
	Juice of 1 lemon
1/2	cup flour

1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking dish.

2. In a bowl, toss the rhubarb with the sugar, lemon juice, and flour. Transfer the mixture to the baking dish; set it aside.

TOPPING

1	cup flour
3/4	cup old-fashioned rolled oats
1	cup dark brown sugar
1/3	cup granulated sugar
1	tablespoon ground cinnamon
12	tablespoons (1 1/2 sticks) butter, cut up

1. In a bowl, combine the flour, oats, brown and granulated sugar, cinnamon, and butter. With a pastry blender or fork, work the mixture until it resembles crumbs.

2. Spread the topping on the rhubarb mixture so it makes an even layer.

3. Bake the crisp for 50 minutes or until the rhubarb is tender and the mixture is bubbling at the edges. Let the crisp sit for 5 minutes before spooning into shallow bowls. Sheryl Julian