Recipe : Rhubarb Crisp

This is my personally jazzed-up version of the traditional rhubarb crisp.  I made the recipe-book version a few nights ago and, while it was good, it didn't really hit the spot I wanted it to hit.  I like there to be lots of topping, and for it to lean toward crunchy.  This variation on the standard recipe totally achieved that.  Sorry, there's no picture... I took it to a friend's house to share and, well, there's not much left to photograph.  Which is a good sign, right?  LOL

Anyway, without further ado, my personal take on a rhubarb crisp.  Enjoy!


Rhubarb Crisp
serves 4-6

approximately 4 cups of chopped fresh or frozen rhubarb (optionally include some strawberries)
3/4 cup sugar
1/4 cup water

If using frozen fruit, simmer for just a bit to thaw and soften the fruit.  Drain most of the liquid.   If using fresh fruit, just mix together the fruit and the sugar (skip the water) and let it set for 15 minutes or so.  Pour fruit into a prepared baking pan (8" or 9" square, or pie plate).

Topping:

1 cup quick oats
3/4 to 1 cup dark brown sugar (or 3/4 to 1 cup white sugar mixed well with 2 tbsp dark molasses)
1/4 cup shredded coconut
1/4 to 1/2 cup sliced almonds (pecans or walnuts would likely work as well)
1/2 tsp salt
1/4 cup soft margarine or butter (more is okay)

Mix together well and sprinkle over the fruit.

Bake at 350 degrees for about 30 minutes.