Rhubarb Crisp

The Silver Palate Good Times Cook Book, 1985

1 hour — 6 Servings

Ingredients

8	cup	rhubarb (diced)
1	cup	granulated sugar
1	tablespoon	orange zest (grated)
2	tablespoon	cornstarch
1⁄3	cup	cointreau
3⁄4	cup	unsalted margarine (or butter - cold and cut into small pieces)
2	cup	all-purpose flour
1	cup	old-fashioned rolled oats
3⁄4	cup	brown sugar (packed)
1	tablespoon	ground cinnamon
3⁄4	cup	slivered almonds
1	pinch	salt
1		egg

Instructions

Toss the rhubarb with the granulated sugar and orange zest in a 3 quart baking dish. Dissolve the cornstarch in the Cointreau, add to the rhubarb, and toss to coat.

Heat oven to 350°F.

Place the margarine, flour, oats, brown sugar and cinnamon in a mixing bowl. Mix together with your hands until crumbly. Stir in the almonds and salt and beat in the eggs to bind the mixture loosely. Spread the topping evenly over the rhubarb.

Bake until the top is golden and the rhubarb is bubbling, 50 minutes. Serve warm.