Rhubarb armor

Eat your veggies, kids! They're good for you.

Hmm ... even in dessert form?


Rhubarb crisp
I hardly ever measure for stuff like this; these quantities are guidelines.


2 pounds rhubarb, sliced into 3/4-inch pieces (I used three gigantic stalks)
1 cup sugar
3/4 cup flour


Crisp topping:
2/3 cup margarine or butter, softened (not melted!)
3/4 cup brown sugar (or more, to taste)
1 cup flour
1 cup oats
1 1/2 teaspoons cinnamon


Heat oven to 375 degrees. Lightly grease 9x13 pan. (Or don't! I usually forget and it turns out fine. James loves this dessert so much he'll scrape every bit from the edges for me.)


Add cut rhubarb to pan, mix with cup of sugar. Let sit for a few minutes to draw out juices, then sprinkle flour and stir well. (You can do this step in bowl if you must.)


Meanwhile, use pastry blender to mix crisp topping into pea-sized crumbs. Crumble over rhubarb mixture and bake in 375 degree oven until top is lightly browned and rhubarb is bubbling, about 30 minutes. Serve warm or cold. Ice cream or yogurt are a delicious topping.