This is a "once in a while" treat since it's so sugary, but adding some whole grain helps keep the balance a little doesn't it??!! The kind of rhubarb we grow doesn't have much of that traditional red color, and I don't like to add food coloring, so it looks a little green in this photo! It's nice and tart though, just the way it should be!Whole Grain Rhubarb Crisp
Topping:1/2 cup chopped pecans
1/2 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
2/3 cup softened butter
Filling:
5-6 cups rhubarb,chopped
3/4 cup granulated sugar
Heat oven to 375. Spray an 8-inch baking dish or a 1.5 quart casserole with non-stick spray.
Combine nuts, flour , rolled oats, brown sugar, cinnamon and nutmeg. Using a pastry blender or two knives, cut in butter until mixture is crumbly.
In large bowl, toss rhubarb with sugar. Place rhubarb in baking dish. Sprinkle topping evenly over rhubarb . Bake, uncovered, 35 minutes, or until rhubarb is tender and topping is deep golden brown. Place foil loosely over the crisp if it gets too brown during the cooking time. Of course this is traditionally served with ice cream, and if you can find it, cinnamon ice cream is amazing with rhubarb crisp!
