Rhubarb Crisp

Rhubarb Crisp
Adapted from Martha Stewart's Everyday Food: Great Food Fast
Serves 12

2 pounds rhubarb
1 1/2 c. sugar
3/4 c. flour
1/2 c. (1 stick) unsalted butter, chilled, cut into pieces
1 c. rolled oats
1/2 tsp. ground cinnamon
Strawberry ice cream for serving (optional)

1. Preheat the oven to 400. Slice the rhubarb stalks on the diagonal into uniform 3/4 inch-thick pieces. Place in a 9x13 inch baking dish; toss with 1 cup of the sugar and 1/4 cup of the flour.

2. In a food processor, pulse the remaining 1/2 cup of flour with the butter until the clumps are pea-size. Add the remaining 1/2 cup sugar, the rolled oats, and cinnamon; pulse just to combine. Sprinkle over the rhubarb.

3. Bake until the rhubarb is tender and the topping is golden, 35 minutes. Serve warm with ice cream, if desired.