Makes 8 to 10 servings It’s happened to every host—dessert’s been served and you’re exhausted, yet guests are still engaged and socializing. Try offering refills of wine, coffee, or water, or another serving of dessert. If that gesture doesn’t bring it home, the phrase, “Well, this has been fun—we need to do it again soon,” should get people on their feet and moving toward the door.
Fresh rhubarb has a short season, but a long history, in the South, where it’s known as “pie plant” in some areas. This crisp recipe is from Ray Waddle of Nashville, Tennessee.
6 cups (about 1 ¾ pounds) chopped rhubarb
½ cup white sugar
½ teaspoon ground cinnamon
½ cup all-purpose flour, divided
¾ cup firmly packed brown sugar
½ cup old-fashioned oats
½ cup steel-cut oats
6 tablespoons canola oil
Preheat the oven to 375 degrees. In a large bowl, mix together the rhubarb, sugar, cinnamon, and ¼ cup flour. Pour the mixture into a 9-inch pie plate. In the same bowl, mix together the remaining ¼ cup of flour, brown sugar, old-fashioned oats, and steel-cut oats. Stir in the oil. (The mixture will be clumpy.) Put handfuls of the mixture on top of the rhubarb, squeezing to make it as clumpy as possible. Bake for 50 minutes, until the rhubarb is bubbling.
Makes 8 to 10 servings