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Recipes

Rhubarb Crisp
Serves 6-8
For the filling:
8 cup diced rhubarb
1 cup sugar
zest of one orange
½ cup orange liqueur
2 tablespoons cornstarch
For the topping:
1 stick of butter, still cold from the refrigerator
1 cup flour
¾ cups rolled oats
¾  cups brown sugar
1 tablespoon cinnamon
pinch of salt
¾ cups sliced almonds (with skin on edges)
1 egg

You need a baking dish that holds two and a half to three quarts.  If you try to fit this into a smaller dish it will look okay but when you put it in th oven it will boil over and then make burned sugar smells in your oven until you break down and clean the oven.  A deep 10 inch pie dish or soufflé mold will do nicely.
Preheat the oven to 350º.  Mix cornstarch in the liqueur.  Toss the rhubarb with sugar, orange zest and liqueur and cornstarch mixture.
Then mix the butter, flour, oats, brown sugar, salt and cinnamon.  Can be done with your hands, a pastry blender, or in a Cuisinart if you cut up the butter into pieces no bigger that 1 tablespoon.  Beat the egg lightly then mix in, the finally mix in the almonds.
Put the rhubarb mixture in the bottom of the dish, and sprinkle the topping evenly over it.  Bake for about 35 minutes.  Serve with vanilla ice cream.