Rhubarb Crisp

About 20 years ago my brother-in-law pulled up a clump of rhubarb from his backyard garden in Chicago and gave it to me.  I flew it back to New York, stuck it in the ground, and it has been faithfully supplying me with rhubarb ever since. It is free, fresh and organic- an unbeatable combination. Rhubarb crisp is one of the simplest and best recipes for rhubarb. This version is from The Union Square Cafe Cookbook.  Make your guests even happier by serving the crisp with vanilla or, better yet, strawberry ice cream. 

3/4 cup plus 3 tbl. flour

1/3 cup brown sugar

1 1/4 tbl. sugar

1/8 tsp. ground cinnamon

5 1/3 tbl. unsalted butter, softened

1/2 cup toasted walnuts

2 pounds rhubarb, cut into 1/2 inch pieces

3/4 cup sugar

Preheat oven to 400 degrees.

In a bowl, combine the 3/4 cup flour, brown and white sugars and cinnamon.  Work in the butter with your fingers until the mixture is crumbly.  Add walnut pieces.

In a 10 inch pie plate, toss the rhubarb with the sugar and 3 tbl. flour, to coat evenly.  Scatter the crisp topping evenly over the surface of the rhubarb.  Bake for 35 minutes, until the rhubarb bubbles at the sides and the topping is crisp and brown.  Serve warm topped with ice cream.

Serves 6