Rhubarb Crisp

for the filling:
2 pounds rhubarb, cut into 3/4-inch pieces
1-1/4 cups granulated sugar
1/4 cup all-purpose flour

for the topping:
1-1/4 cups all-purpose flour
1 cup rolled oats
3/4 cup light-brown sugar
1/3 cup slivered blanched almonds
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted

Preheat oven to 375 degrees F.

For the filling, combine rhubarb, sugar, and flour in an 3-quart baking dish. Let macerate for 15 to 20 minutes.

For the topping, combine flour, oats, sugar, almonds, cinnamon, and butter in a large bowl. Work dry ingredients with fingers until all butter is absorbed.

Spread topping over rhubarb. Bake crisp until top is golden brown and filling is bubbling, about 40 to 50 minutes. Yield: 6 to 8 servings.

– Recipe courtesy of The Gastronomer's Guide