Rhubarb Crisp

2 pounds rhubarb (stalks only, leaves are poisonous)
1 tsp. cinnamon
2 Tbsp. flour
1/2 cup sugar

Preheat oven to 350 degrees F.

Wash and cut the rhubarb stems into 1-inch pieces. Place in a shallow 2-quart ovenproof dish. Sprinkle with cinnamon, flour and sugar. Let stand about 25 minutes until the sugar draws some of the juice out of the rhubarb. Sprinkle with one of the following toppings, covering the rhubarb completely with crumbs.

Bake in preheated oven until the crumbs are golden and the rhubarb is tender when pierced with the tip of a sharp knife, about 30 - 45 minutes.

Serve warm as is, or add a dollop of whipped cream or vanilla ice cream. Also good cold for packed lunch desserts.

Serves 6

Traditional Topping

2 cups flour
1 cup granulated or brown sugar
1 cup butter or margarine

Mix flour and sugar. Cut in the margarine. Sprinkle over fruit.

Oatmeal Topping (British Crumble)

1 cups oatmeal
1 cup granulated or brown sugar
1 cup flour
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup butter or margarine

Mix the dry ingredients together. Cut in the margarine. Sprinkle over fruit.

Variation: add 1/4 cup chopped nuts