Rhubarb Crisp 

~ From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

Ingredients: 

• 6 to 8 cups thinly sliced and chopped rhubarb (leave it unpeeled)

• 11⁄2 cups granulated sugar

• 2 tablespoons flour

• 2 to 3 teaspoons cinnamon

• Pinch of salt

Topping:

• 3⁄4 cup oatmeal

• 1⁄2 cup unbleached flour

• 1⁄4 cup whole wheat flour

• 1⁄2 cup brown sugar

• 1⁄2 cup chopped walnuts

• 2 tablespoons ground golden flaxseeds or wheat germ (optional)

• 1⁄4 teaspoon baking soda

• 1⁄4 teaspoon baking powder

• 1⁄3 cup melted butter

Directions:

1. Preheat the oven to 350°F.

2. Butter a 9-by-13-inch pan. In a large bowl, mix together the rhubarb, sugar, flour, cinnamon, and salt. Place the rhubarb mixture in the pan.

3. Combine the topping ingredients in a small bowl, adding the butter last. Mix well, then spread the topping mixture over the rhubarb. Bake for 35 to 40 minutes, until bubbling.

Serves 6 to 8