"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Rhubarb Crisp, by Amber Danner, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 c. cut up fresh rhubarb 1/2 tsp. salt 1-1/2 to 2 c. sugar 3/4 c. flour 1 tsp. cinnamon 1/3 c. butter 1 tsp. cream or sweetened whipped cream for top to serve
Heat oven to 350º. Place rhubarb in ungreased baking dish. Sprinkle with salt. Measure sugar, flour, and cinnamon in bowl. Add butter and mix thoroughly until mixture is crumbly. Sprinkle evenly over rhubarb. Bake 40-50 minutes or until top is golden brown.
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