A great rhubarb dessert while we wait for strawberry season.

Recipe by: Kelsie of the ItsyBitsyKitchen.com

Ingredients

Filling:
5 tablespoons cold unsalted butter, or your favorite substitute
4 peeled(optional) cored and sliced apples, Goldrush and Pink Lady are both excellent
2 cups sliced fresh or frozen rhubarb, cut 1/4-1/2 inch thick
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Topping:
2/3 cup packed light brown sugar
3/4 cup rolled oats
1/2 cup almonds coarsely chopped
1/4 teaspoon salt

Directions

Preheat the oven 400 degrees. Grease a 9-inch square baking pan with butter.

Cut the butter into 1/4-inch cubes and refrigerate while you make the filling.

Combine the apples, rhubarb, lemon juice, vanilla, cinnamon, and 2 tablespoons of the brown sugar in a medium mixing bowl. Stir until the fruit is evenly coated with the sugar.

Spread that mixture into an even layer in the prepared baking dish.

Combine the oats, almonds, salt, and remaining brown sugar in the bowl of a food processor. Remove butter from the fridge and sprinkle it over the top. Pulse 10 to 20 times, until combined but still pretty chunky. (No food processor, no problem, mix all dry ingredients, melt the butter, and just barely combine into the dry.)

Sprinkle the topping evenly over the fruit.

Set the pan on a large baking sheet to catch any dripping juices. Bake 30 to 40 minutes, until the topping is browned and the juices are bubbling.

Cool at least 20 minutes, then serve.

Store uneaten crisp loosely covered in the fridge for 2 days.

Enjoy with vanilla ice cream, whipped cream, yogurt, or just on it’s own. And now I’m hungry… Enjoy!