Rhubarb Crisp

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

1. Preheat the oven to 400F.
2. Slice the rhubarb stalks on the diagonal into uniform 3/4-inch-thick pieces.
3. Place in a 9-by-13-inch baking dish; toss with 1 cup of the sugar and 1/4 cup of the flour.
4. In a food processor, pulse the remaining 1/2 cup flour with the butter until the clumps are pea-size.
5. Add the remaining 1/2 cup sugar, the rolled oats, and cinnamon; pulse just to combine.
6. Sprinkle over the rhubarb.
7. Bake until the rhubarb is tender and the topping is golden, 35 minutes.
8. Serve warm with ice cream, if desired.

rhubarb, sugar, flour, unsalted butter, rolled oats, ground cinnamon, strawberry ice cream

Taken from www.epicurious.com/recipes/food/views/rhubarb-crisp-383212 (may not work)