Rhubarb Crisp

Prep the fruit: chop rhubarb into chunks, similar to celery when being used in a soup. In a bowl, combine rhubarb and sugar, mix and let sit for about 4 hours. Test a rhubarb chunk to see if it is sweet enough; if it’s too tart, let sit longer. If you are using something other than rhubarb, you can use less sugar to taste.

When fruit is ready, preheat oven to 350ºF. Let butter soften to room temperature. Grease a 9×9 baking dish.

In a bowl combine oats, flour, salt, vanilla and cinnamon. When well mixed, add the butter. It’s easier to mix the butter and flour/oat mixture with your hands; it should be clumpy.

Pour the rhubarb/fruit and sugar mixture into the baking dish and top with the flour/oat mixture. (Sprinkle with brown sugar and extra cinnamon if you like.) Put into oven for 20–30 minutes, letting the mixture bubble for at least 10 minutes. Let cool for 5–10 minutes before serving.

Best when served warm with ice cream!