Recipe by Tartelette, my mom, and me (inspired by a recipe from Scotland)
For the topping:
1 cup granulated sugar
3/4 cup all-purpose flour
1 tsp ground cinnamon (next time I'll either do cardamom like Tartelette or ginger just because)
1/2 cup butter, cut into 8 pieces
For the filling:
4 cups fresh rhubarb
2 Tbl cornstarch
Juice and zest of 1 lemon
2 Tbl honey
- For the crisp topping: Place the sugar, flour, and cinnamon in a medium-sized bowl. Add the butter pices and cut it into the dry ingredients using either a pastry blender or two knives (or you could do it the classy way and just use your hands like me, just work quickly so the butter doesn't melt; if it gets too soft, just pop the bowl into the fridge before topping).
- Preheat oven to 350F.
- For the filling: First peel the rhubarb and then slice into small pieces (use a peeler very gently so you don't pull too much flash away from the stalks). In a large bowl, add the rhubarb, cornstarch, lemon juice and zest, and honey. Stir until well mixed being careful not to toss pieces out of the bowl (hey, it happens).
- Divide the mixture into ramekins or a 9x13 pan. Place an equal amount of the crisp topping on each serving. Place the crisps in the oven and bake for 30-40 minutes or until the filling starts to bubble (I started out at 20 and ended up at almost 40 minutes and still didn't end up with the coloring I wanted on top). Serve with whipped cream, vanilla ice cream, or vanilla custard (my favorite).