Jenny’s Rhubarb Crisp

We polished off the first rhubarb crisp of the season, and Jenny just baked our second to share with friends. And there’s still plenty of rhubarb for more! It’s another of Jenny’s inspired intuitive recipes – a lot of rhubarb, a little chopped walnut and dried cranberry, and whatever else you like. I like the tartness of the rhubarb, so I asked her to cut back on the sugar (you can always add some back in a scoop of vanilla ice cream :-)
). She’s still experimenting, but here’s what the base looks like now:

Filling:
4-5 cups chopped fresh rhubarb
3/4 cup sugar
one beaten egg

Topping:
half a stick of melted butter
3/4 cup brown sugar
3/4 cup flour

Mix the filling and pour into a shallow baking pan, about 9×13 inches. Stir the topping into a coarse, crumbly mixture and sprinkle over the top. Bake at 350°F until it’s hot and bubbly, about 30 minutes.