Bought my first (of many!) batch of Rhubarb today and now a lovely Rhubarb Crisp is cooling on my counter. Yum! Can’t wait for dessert.

My husband loves Rhubarb, and this is our favorite way to have it for dessert! The orange juice keeps the filling acidic thus preserving the lovely color of the Rhubarb.

I’ll post a picture when it comes out of the oven!

Rhubarb Crisp

4 cups chopped Rhubarb (about 6 stalks)

1 tbs cornstarch

1 Tbs flour

2/3-3/4 cup sugar

1/4 cup orange juice

1 tsp vanilla

for topping:

1/2 cup flour

1 cup oats

1/2 cup chopped nuts (I prefer pecans)

1/2 cup brown sugar

1/2 cup melted butter

3/4 tsp cinnamon

1/2 tsp ground ginger

pinch of salt

Preheat oven to 350F.

Combine filling ingredients and toss to coat. Put into a shallow dish (I use a deep dish pie pan). In another bowl mix the topping ingredients. Cover the filling with topping. Place in preheated oven and bake for 1 hour.