Rhubarb crisp

Molly Snyder

4 C chopped rhubarb

3 tbsp orange juice mixed with 1 tbsp cornstarch

1 C granulated sugar

½ tsp ground cinnamon

1 tbsp cold butter, cut in small pieces

¼ C melted butter

⅓ C brown sugar

⅔ C sifted all-purpose flour

dash salt

¼ tsp baking soda

⅔ C quick cooking rolled oats

Heat oven to 375. Butter an 8” square baking dish. Arrange diced rhubarb in the prepared baking dish. Toss rhubarb with the orange juice and cornstarch mixture, then sprinkle with the 1 C sugar and the cinnamon; dot with the tablespoon of cut up butter.

Combine melted butter with brown sugar. Sift together the flour, salt, and baking soda; mix with oats. Combine the flour oat mixture with the brown sugar and melted butter mixture until well blended. With hands, spread the crumb mixture over rhubarb. Bake for 40 minutes. Serve with ice cream or whipped crème.

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