Rhubarb Crisp

Makes 8 servings

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For the topping:

11/2 cups oats

1/2 cup unbleached white flour

1/2 cup sugar

1/2 cup butter plus 1 tablespoon for buttering pan

1/2 cup walnuts

For the filling:

4 cups thinly sliced clean rhubarb stalks (discard leaves)

1/4 to 1/2 cup sugar

Fresh strawberries for garnish (optional)

Whipped cream for garnish (optional)

Fresh mint for garnish

(if desired)

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1. Preheat oven to 350 degrees.

2. In the work bowl of a food processor add oats, flour, 1/2 cup sugar, butter, and walnuts and process in pulses until well blended.

2. Butter an 8- or 9-inch baking dish or pie plate.

3. Toss the rhubarb with 1/4 to 1/2 cup of sugar (to taste) in a non-reactive bowl. Add it to the buttered baking dish. Top with crumb topping and bake for 30 to 40 minutes until bubbling and browned. Serve with sliced fresh strawberries and whipped cream and mint for garnish, if desired.

Per serving (without optional garnishes): 340 calories, 5 grams protein, 41 grams carbohydrates, 22 grams sugar, 19 grams fat, 34 milligrams cholesterol, 96 milligrams sodium, 3 grams dietary fiber.