Rhubarb is in season!

Mine in the garden isn't QUITE ready to pick, but Metropolitan Market had tons of fresh, local stalks - and I bet the farmer's market this weekend will have some too. It's the perfect way to ring in spring!

Rhubarb Crisp

Filling:

1 1/2 pounds rinsed and trimmed rhubarb

1 cup sugar

1 tablespoon cornstarch

Topping:

1 cup light brown sugar

1/2 cup flour

1/2 cup old fashioned oats

1 cup cold butter, diced

dash of salt

Preheat oven to 400.

For the filling: Mix sugar and cornstarch together and toss over rhubarb. Pour into a 8x8 baking dish and let sit 10 minutes while topping is made.

For topping: Pulse together sugar, flour, oats, and salt in a food processor until just combined. Add butter and incorporate. Mixture should look like wet sand.

Bake 30 minutes until bubbly and brown.