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Source: Sunday Dinner

Rhubarb Crisp
This sweet delicious crisp relies on tart rhubarb alone and is topped with a crumbly mixture of oats and nuts.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 35 -40 minutes
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2 pounds rhubarb, fresh, cubed (about 8 cups)
1 cup sugar
1/4 cup water
1/2 teasoon ground cinnamon
1/2 cup rolled oats, old-fashioned
1/3 cup all-purpose flour, unbleached
2 tablespoons light brown sugar
2 tablespoons chopped walnuts
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg, fresh
Pinch baking powder
Pinch salt
3 tablespoons unsalted butter, chilled

1. Preheat oven.
2. To prepare the filling, in a shallow, nonreactive sauce pan, combine the rhubarb, sugar, water and cinnamon and cook over medium heat for about 15 minutes, stirring occasionally, until the mixture is thickened and the rhubarb is softened. Set aside to cool lightly.
3. To prepare the topping, combine the oats, flour, sugar, walnuts, cinnamon, nutmeg, baking powder, salt and butter in the bowl of a food processor and process for about 40 seconds until crumbly.
4. Spoon the rhubarb into a shallow 2-quart casserole and sprinkle the oat mixture evenly over the fruit. Bake for 35 to 40 minutes or until the topping is browned and the fruit is bubbling hot. Serve warm.

Ingredients 5-13 Are For the Topping.


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Ginger Cookies
Source: Sunday Dinner
Read Comments

These cookies are as delicious served on their own as they are when served along side the compote.
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Source: Sunday Dinner
Read Comments

Make the most of the beautiful blackberries' short season by serving them lightly sweetened and topped with rich mascarpone cream. If blackberries are in short supply, substitute another fresh berry.
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