Warm Rhubarb Crisp

I've said it before, if you've chopped celery you can cut up rhubarb. So grab some the next time you see it in the market. This naturally healthful dessert can be thrown together in a matter of minutes especially if you make the crisp topping ahead. Strawberries are a wonderful addition to this crisp but just about any combination of sweet fruit plays well against the tangy nature of rhubarb. After a light and nutritious supper, treat yourself to the crisp a la mode, but just a little. Vanilla ice cream is good but strawberry ice cream is even better. And you don't need to serve it with ice-cream, it's fine alone.

Shortcut chef: Make the topping ahead. In fact make a double or triple batch and freeze it in single recipe size packets so you can whip up a crisp on the spot, anytime.

From mom's lips to your ears: Don't give in to the urge to add strawberries or any other fruit until you've tried a rhubarb crisp. It's really, really good and most people won't know what it is because they're sure they hate rhubarb and this is good.

Tip: Most produce doesn't improve with age, this is certainly true of rhubarb. Choose rhubarb the same way you choose a good head of celery. Stalks should be virtually blemish free and firm, not limp. The leaves are most certainly not edible and contain toxic levels of oxalic acid, discard them immediately. Keep refrigerated.

Tip: Most of the rhubarb you buy will not require this step however if the rhubarb you get is particularly thick you'll need to remove the strings. Just hold on to the rhubarb and using a small paring knife pull strings down the length of the stalk until you've worked your way completely around the stalk, the same as you'd clean a broccoli stem or pull the string off of snap peas.

Guy-ometer: Terrific

Yield: 8-10 Servings

Ingredients

1/4	cup roughly chopped walnuts
1/4	cup old fashioned oats (not instant)
1/4	teaspoon cinnamon
3/4	cup of flour
1/3	cup light brown sugar
1	Tablespoon sugar
4	Tablespoons unsalted butter

2 1/2	# of rhubarb, cut into 1/2" pieces
1/2	cup + 2 Tablespoons sugar
3	Tablespoons all purpose flour

	Preheat oven to 400°F. Set rack in the center of the oven. Prepare the topping by placing all of the topping ingredients into a food processor. Pulse or mix until the mixture is crumbled to the size of small peas; do not over process. Set aside.
	Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2 cup + 2 Tablespoons sugar and three tablespoons of flour to coat evenly. Spread crisp topping over entire surface. Bake until fruit is bubbly and the top is golden brown, approximately 30-40 minutes. Serve warm or room temperature, plain or a la mode.

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