I have been inspired. You all know who you are. Yes, all of you who are posting scrumptious, simple, quick recipes that are sure to please. We've been having lovely weather here and I have a dear little rhubarb plant that I transplanted last fall and I am pleased to say that it is now more than flourishing. That being said, this crisp recipe has got to be the fastest most versatile dessert I know. It's one of those handed down recipes that isn't even written down. Alter it as you will. Change the fruit...add stawberries or apples, pears, I've even made this with apricots. But today my little rhubarb plant is begging to be used. I do love this time of year.
In case you are unable to tell, I took the photo before the crisp went in the oven...actually, before I had finished putting the topping on.
1/2 C butter
1 C brown sugar
mix together thoroughly
2 C rolled oats
(a little cinnamon if desired)
cut oats into the butter mixture (occasionally I'll add a quarter cup of flour...but it all depends on how I'm feeling)
Cut rhubarb and fill an 8 X 8 pan. Sprinkle crisp mixture on top, pat down gently. Back at 350 for 45 min to 1 hour. Serve with ice cream, whipped cream, cream or just eat plain.