Rhubarb Crisp
Yield: 6-8 servings
Ingredients
For the Filling
6 cups sliced rhubarb
3 T tapioca
1 1/4 c sugar
For the Crumb Topping
1/2 c (1 stick) cold unsalted butter, cut into small pieces
1/2 c all purpose flour
3/4 c packed light brown sugar
1 cup rolled oats
Preparation
Preheat oven to 375F
Place the rhubarb in a large bowl. Sprinkle with sugar and tapioca. Stir to combine.
In a separate bowl, cut the butter into the flour with a pastry cutter (or your fingers). Mix in the brown sugar and the oats to form a course crumb
Pour the rhubarb into a greased baking dish (I use an 11 inch oval baking dish). Spoon the crumb topping over the fruit filling.
Bake for approximately 45 minutes, or until the rhubarb juices have bubbled and thickened.