Rhubarb Raisin Crisp

Preheat oven to 350°F (175°C). Combine sliced rhubarb, 2 tablespoons flour, raisins, 3/4 cup packed brown sugar, cinnamon, and salt in a bowl, tossing gently until the rhubarb is evenly coated.

Spread the rhubarb mixture evenly in a buttered 8-inch baking dish or similar size.

In a separate bowl, combine 1/2 cup flour, quick-cooking oats, and mix until just blended.

Cut 1/3 cup butter or margarine into small cubes and add to the flour-oats mixture, using a pastry cutter, fork, or fingers to work the butter in until the mixture resembles coarse crumbs.

Scatter the oat topping evenly over the rhubarb layer, pressing it down gently so it adheres.

Bake in the preheated 350°F oven for 35 minutes, until the topping is golden brown and the rhubarb bubbles slightly at the edges.

Remove from oven and cool for 5–10 minutes before serving, as the filling will be very hot.

Serve warm, topped with vanilla ice cream if desired.