Rhubarb Crisp 2
2 pounds fresh rhubarb, cubed (about 8 cups)
1 cup sugar
1/4 cup water
1/2 teaspoon ground cinnamon
Topping:
1/2 cup old-fashioned rolled oats
1/3 cup unbleached all-purpose flour
2 tablespoons light brown sugar
2 tablespoons chopped walnuts
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of baking powder
Pinch of salt
3 tablespoons chilled unsalted butter, cut into cubes
Preheat the oven to 350 degrees F. To prepare the filling, in a shallow, non-reactive saucepan, combine the rhubarb, sugar, water and cinnamon and cook over medium heat for about 15 minutes, stirring occasionally, until the mixture is thickened and the rhubarb is softened. Set aside to cool slightly.
Topping: combine the oats, flour, sugar, walnuts, cinnamon, nutmeg, baking powder, salt and butter in the bowl of a food processor and process for about 40 seconds until crumbly. Spoon the rhubarb into a shallow 2-quart casserole and sprinkle the oat mixture evenly over the fruit. Bake for 35 to 40 minutes or until the topping is browned and the fruit is bubbling hot. Serve warm. Yield: 6 servings
