Rhubarb Crisp

This is a nice dessert. Simpler than Rhubarb pie.

Difficulty: Easy

Servings: 6-8

Prep Time: 15 min   Cook Time: 45  

Ingredients

2 cups sugar
1 1/2 cups all purpose flour
1 teaspoon coarsely ground roasted anise seed (original recipe 3 1/2 Tbs.)
7 ounces cold butter
1 1/2 pounds rhubarb, (approx 5-6 cups)
Juice of one half lemon
Zest of two oranges
1/2 teaspoon vanilla extract

Directions

Preheat oven to 400. Using an electric mixer with paddle attachment or a food processor with a metal blade, mix 1 cup sugar and flour together. Add coarsely chopped anise and cold butter. Mix just until large pea size chunks form and crumbs hold together when a handful is squeezed. Set aside.

Trim ends of rhubarb, cut into 1 inch lengths, and toss with lemon juice, orange zest, vanilla and remaining sugar. Place in a 9 inch pie pan. Cover with sugar/anise topping. Bake for 45 minutes or until fruit juices are bubbling around the sides of the pan and the crisp is evenly golden.

Categories: Crisps, Old-Fashioned

Submitted by: keelenorth on May 6, 2010