Sports writer Jim Thomas, who frequently pauses at my desk to dish on eateries, recipes and more has an infamous rhubarb crisp. Here's his recipe.
Readers are used to seeing Jim’s recipes for this and that in our food pages, those being the delicious handiwork of Jim Hillibish, foodie extraordinaire. Well, this “Jim recipe” is not from Hill-o-beans, as I like to call him, but from another Jim here at The Repository in Canton, Ohio.
Sports writer Jim Thomas, who frequently pauses at my desk to dish on eateries, recipes and more, has an infamous rhubarb crisp. I begged for the recipe, and he kindly obliged. Enjoy.
JIM’S RHUBARB CRISP
1 cup rolled oats
1 1/3 cup brown sugar, firmly packed
1 cup flour
1/4 teaspoon baking soda
1/2 cup butter, partially softened
4 cups rhubarb, chopped
3/4 cups sugar
1 heaping tablespoon flour
1/4 cup melted butter
Preheat oven to 350 degrees. Combine the first 5 ingredients, mixing until it resembles coarse crumbs. Spread half of the crumbs in a 9 x 13 pan, prepared with butter or non-stick cooking spray. Mix rhubarb, sugar and flour together. Spread over crumbs. Top with remaining crumbs. Drizzle melted butter over top. Bake for 40 minutes.
— Jim Thomas, sports writer, The Repository.