Rhubarb Crisp

by Beth

Topping

1 cup all purpose flour
1 cup packed Brown sugar
1 cup rolled oats
1/4 cup butter
1/4 tsp. Salt
1/2 Tsp. Cinnamon (optional)

Mix together until crumbly. Set aside.

Filling

7 cups washed and sliced rhubarb
1 cup brown sugar
1/4 cup cornstarch
1 Tbsp. fresh lemon juice
2 Tsp. grated lemon Zest
pinch of salt

Method

Combine all filling ingredients into a large bowl and mix. Scrape mixture into prepared baking pan. Sprinkle with topping.

Pan will be very full, but will settle as it bakes.

Bake in pre-heated oven set at 350 degrees F. for approximately 1 hour, or until rhubarb is tender and juices are bubbling. Transfer to a rack and let cool.

This is delicious when served with a scoop of vanilla ice cream or frozen vanilla yoghurt.