I love all fruit crisps, but in spring when rhubarb is available this is my favorite dessert! Orange is definitely the friend of rhubarb; when they are combined the orange brings out the flavor of the rhubarb and just slightly calms the sour notes that are such a strong feature of rhubarb. This is amazing on its own, but adding a scoop of vanilla ice cream or a dollop of whipped cream takes it over the top. Enjoy!
Preheat oven to 375-degrees. Grease a 11 X 7-inch pan and set aside.
Combine the following in a large bowl:
2/3 cup sugar
2 Tablespoons flour
1 Tablespoon orange zest
6 cups of rhubarb, cut into 1-inch (measure after it is cut!)
2 Tablespoons freshly-squeezed orange juice
Stir together until well combined, then spread the mixture evenly in the prepared baking dish.
Stir together the following until well combined:
1 cup packed brown sugar
¾ cup flour
¾ cup rolled oats
½ teaspoon salt
Cut in the following until crumbly. (I use a pastry blender or my cool fingers!)
3 ounces or 6 Tablespoons soft butter
¼ cup vegetable shortening
Spread the topping evenly over the rhubarb in the pan. Bake for 35-50 minutes, or until it is a deep golden brown and it is bubbling up in the center.
(If the crisp browns too much before it bubbles in the center, cover loosely with foil until it is baked through. If it doesn’t bubble in the center, it will be runny and have a raw flavor in the center. Ovens vary, so use your eyes and nose to tell when it is done!)