Rhubarb Crisp

Ingredients:

Topping

• 1/4 cup coarsely chopped walnuts
• 1/4 cup rolled oats (not quick cooking)
• 1/4 tsp cinnamon
• 3/4 cup flour
• 1/3 cup brown sugar
• 1 tbsp. granulated sugar
• 4 tbsp (60 g) butter

Filling

• 2 kg rhubarb, cut into 1 cm pieces.
• 0.5 cup + 2 tablespoons sugar
• 3 tbsp. flour

Preparation:

1. Preheat oven to 200°C (400°F). Position a rack in the middle of the oven. Prepare the topping by placing all ingredients in a food processor. Process until the mixture is pea-sized. Do not overprocess. Place the rhubarb in a large, shallow baking dish and sprinkle with 1/2 cup + 2 tablespoons sugar and 3 tablespoons flour, coating evenly. Spread the crisp topping over the entire surface. Bake until bubbling and golden brown, about 30-40 minutes. Serve the crisp warm or at room temperature, as is, or with ice cream.