There’s a bunch of people looking for delicious rhubarb recipe since this crop is coming into season. Everyone is curious about how can rhubarb be used to make exciting dishes.

Well, here’s a rhubarb recipe from Susan Lanik:

• 5 cups chopped (½ inch pieces) rhubarb
• ? cup all purpose flour
• 1 cup granulated sugar
• ½ cup packed light-brown sugar
• 1 teaspoon cinnamon
• Zest of 1 large orange
• 10 tablespoons cold unsalted butter, cut into pieces
• 1 cup old-fashioned oats

Direction:

Preheat oven to 350°F. Evenly divide rhubarb among eight 1-cup ramekins. Combine flour, sugars, cinnamon, and orange zest in a large bowl. Cut in butter using a pastry blender or your fingers until mixture resembles coarse meal. Toss in oats and crumble topping over rhubarb. Bake until topping is browned and filling is bubbling, 40 to 50 minutes. Serve warm.

This dish makes 8 servings and it takes 1 hour and 5 minutes to prepare this. This rhubarb crisp’s nutritional content are as follows:  protein (5.4 g) , fat (l6g),  carbohydrate (64g),  fiber (4g), sodium (11 mg), cholesterol (38 mg) and  calories is 410.