Rhubarb Crisp

3/4 pounds rhubarb, cut into 1 inch pieces (about 2 cups)
1/2 cup sugar
zest and juice of 1 lemon
1/2 cup flour
1/4 cup dark brown sugar
1/4 teaspoon cinnamon
3 tablespoons cold unsalted butter, cut into small pieces
1/4 cup rolled oats
2 tablespoons hazelnuts, skinned, toasted, and chopped (optional)
1/2 cup frozen strawberries, thawed

I used peel of an orange that I had frozen and 1/8 cup concentrated lemon juice.

Heat oven yo 350º.
Combine rhubarb, sugar, zest and juice in large bowl. Stir to combine.

In another bowl, combine flour, brown sugar, and cinnamon. Cut butter into flour mixture until it is well incorporated and large crumbs form.

Add oats and nuts and combine.

Turn rhubarb into two gratin dishes or a 6x6 pan. Scatter raspberries evenly over the surface and cover with crumb topping.

Bake until top is browned and crisp and juices are bubbling, about 40 minutes.

Let cool slightly before serving.

Serving Size: makes 4 3 inch servings

Number of Servings: 4

Recipe submitted by SparkPeople user GRAMMAOFFIVE.