Rhubarb Anise Crisp Recipe

2 cups sugar
1 1/2 cups flour
3 1/2 tablespoons anise seed, roasted and ground (or crushed with a rolling pin)
7 ounces butter (this is 1 3/4 sticks of butter)

1 1/3 pounds rhubarb
1 tablespoon lemon juice (this is juice of 1/2 lemon)
2 oranges, zest only
1/4 teaspoon vanilla

Nutritional

Serving Size: 1 (223.7 g)
Calories 495.7
Total Fat - 21.4 g
Saturated Fat - 12.9 g
Cholesterol - 53.3 mg
Sodium - 181.6 mg
Total Carbohydrate - 76.6 g
Dietary Fiber - 5.3 g
Sugars - 55.1 g
Protein - 4.7 g
Calcium - 118.2 mg
Iron - 2.1 mg
Vitamin C - 28.3 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees F.

Step 2

In the bowl of an electric mixer with a paddle attachment (you can use a food processor instead if you wish), add 1 cup sugar and all the flour and blend to combine. Add the anise and the cold butter, mixing until the chunks are pea-size and the dough is holding together when it is squeezed. Set aside.

Step 3

Trim rough ends of rhubarb and then cut the rhubarb into 1 inch pieces and place in a bowl. Add lemon juice, orange zest, vanilla and 1 cup sugar. Place mixture into a 9 inch pie dish; top with sugar/anise mixture. Bake for 45 minutes or until fruit juices are bubbling and crisp is golden.