Rhubarb Crisp 1

Ingredient

• 12 tablespoons chilled unsalted butter cut into small pieces, plus a more for ramekins
• 1 cup plus 1 1/2 tablespoons all purpose flour
• 1/2 cup packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup old fashioned rolled oats
• 2 pounds rhubarb cut into 1/2 inch pieces (6 cups, about 6 large stalks)
• 1 teaspoon grated orange zest
• juice of one orange
• 1 vanilla bean split and scraped
• 1/2 cup white sugar
• 2 tablespoons cornstarch

Method 

Preheat oven to 375°F Butter six 8 oz ramekins or a 2 1/2 quart shallow casserole, and set aside. 
Make crumb mixture: In a large bowl, whisk together flour, brown sugar cinnamon, nutmeg, salt and oats. Using a pasty cutter, cut in chilled butter until mixture comes together into clumps. set aside.
In a large bowl, stir to combine, rhubarb, zest, orange juice and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin and top with 1/2 cup crumb mixture. Bake until rhubarb is tender when pierced with a tip of a knife, about 30 minutes. If using the casserole bake for about 40 minutes or until rhubarb is tender. Let cool slightly and serve warm.

Yield: 6 servings