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Look for rhubarb stalks that are firm and crisp, as brightly hued as you can find, and blemish free. Rhubarb is often sold with leaves intact because this helps prolong freshness, but only the stalks of rhubarb are edible. This crisp can be prepared either in six 8-ounce ramekins for individual serving, or in a 2 1/2-quart shallow casserole.

Source: Martha Stewart Living Television, Episode 6431
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  • babbymartha
    11 MAY, 2013
    I must say that i am a big fan of rhubarb grew up eating it. I followed the recipe exactly did not care for the vanilla and orange flavoring with the rhubarb plus it was to tart. think i will go back to my moms tried and true recipe.
    Reply
  • lkluska
    24 AUG, 2008
    This crisp was amazing! I made it with lemon juice and zest instead of orange and it gave the fruit a fresh taste. I recommend it to anyone with rhubarb in their garden!
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