Rhubarb crisp

Ingredients:

1 cup white sugar

2 cup all purpose flour

2 cup brown sugar

3 cup oatmeal (or 300g)

1 tsp nutmeg

2 tsp cinnamon

1 tsp salt

1 cup cold butter.

10 cups chopped rhubarb

Directions:

The quantity is enough to make two 9" x 12" tray that is approximately 1.5" deep. The first thing is to chop the rhubarb stalks and place in a large bowl. Add white sugar to the bowl and mix thoroughly. Let sit for a couple of hours if you have the time. The rhubarb will release moisture so you'll want to drain the liquid.

Next mix the dry ingredients (no butter yet) together in a separate bowl. You can use a whisk, but you may as well use your hands because the next step is better by hand mixing. Cube your cold butter and throw into your flour mixture. Using your hands mix together by pinching the butter with the dry mixture until it is consistent like coarse sand. Make sure you don't have lumps of butter. 

Take half the mixture and portion it into two trays. Use a fork to press it down firmly. Now distribute the rhubarb into each tray. Finally take the remainder of the flour mixture and cover the rhubarb. Just sprinkle it until all the rhubarb filling is completely covered. Do not press firmly with a fork. 

Bake at 375F for 50-60 minutes. Let cool to room temperature as the filling when warm has the consistent of jam. Serve with ice cream.