This is a nice dessert. Simpler than Rhubarb pie.
Servings: 6-8Prep Time: 15 min Cook Time: 45
2 cups sugar
1 1/2 cups all purpose flour
1 teaspoon coarsely ground roasted anise seed (original recipe 3 1/2 Tbs.)
7 ounces cold butter
1 1/2 pounds rhubarb, (approx 5-6 cups)
Juice of one half lemon
Zest of two oranges
1/2 teaspoon vanilla extract
Preheat oven to 400. Using an electric mixer with paddle attachment or a food processor with a metal blade, mix 1 cup sugar and flour together. Add coarsely chopped anise and cold butter. Mix just until large pea size chunks form and crumbs hold together when a handful is squeezed. Set aside.
Trim ends of rhubarb, cut into 1 inch lengths, and toss with lemon juice, orange zest, vanilla and remaining sugar. Place in a 9 inch pie pan. Cover with sugar/anise topping. Bake for 45 minutes or until fruit juices are bubbling around the sides of the pan and the crisp is evenly golden.
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