Rhubarb crisp

Photo from New York Times Cooking

Filling

7 cups chopped rhubarb

1/2 cup sugar

2 tablespoons flour, cornstarch or arrowroot powder

1/4 teaspoon ground cinnamon

1 tablespoon orange zest, optional

1/4 cup orange juice, optional

Topping

2/3 cup rolled oats

2/3 cup flour, any variety

1/2 cup sugar

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

6 tbs. unsalted butter, melted

Preheat your oven to 375 degrees and lightly grease an 8x8 baking dish.  Put the rhubarb in a large bowl and sprinkle with the sugar, flour, cinnamon, orange juice and zest (if using). Stir well to combine and transfer to the baking dish.  In the same bowl, mix together all the topping ingredients except the butter.  Add the butter and mix thoroughly.  Spread the topping over the rhubarb mixture.  Bake uncovered for 45 minutes.  Let cool for 5-10 minutes before serving.  Serve with whipped cream or vanilla ice cream.  Serves 8.