>Rhubarb Raisin Crisp

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So maybe you’re still caught in this not-quite-summer weather — a few local crops are available, but some days still call for something a little bit cozy, a little bit homey. I say: Make this. The rhubarb gives sassy bite, the raisins add texture, and the topping is a double-sweetened chewy crunchy mess of goodness.

 If you are facing a glut of rhubarb, you can wash and chop it and throw it in ziptop bags (the gallon bags hold 8 cups quite nicely) and freeze it. Today I ended up using rhubarb from last year. If you use frozen fruit, don’t thaw it first.

Rhubarb Raisin Crisp
serves 8 to 10

If you are using frozen rhubarb, here’s a hint: Preheat your oven to 400˚, then lower the temp to 375˚ when you put the pan in. The cold of the fruit will bring the oven temp down too much otherwise.

Filling:
8 cups chopped rhubarb (about 2 pounds)
3/4 cup brown sugar
3/4 cup raisins

Topping:
1 1/4 cup old-fashioned or rolled oats
3/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick; 8 tablespoons) butter, room temperature
4 tablespoons honey

Preheat the oven to 375˚/190˚. Lightly grease a 9 x 13 inch pan. Mix the rhubarb, 3/4 cup brown sugar, and raisins together and distribute evenly in the pan.

In a medium bowl, mix together all topping ingredients except the butter. Add in the butter and mix until evenly moistened. Do not overmix, as you do not want to cream the butter. Distribute evenly across the top of the fruit mixture.

Bake until the topping is golden brown and the edges are bubbling madly, about 55 to 60 minutes.

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