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Rhubarb Crisp 2

2 1/2 cups quick-cooking oats

2 1/2 cups brown sugar

1/3 cup melted butter

9 cups chopped rhubarb

3 teaspoons cinnamon

2 cups water

2 cups white sugar

3 cups flour

1/4 cup cornstarch

2 teaspoons vanilla extract

Preheat Oven to 350, grease 9X13 baking dish

Mix Oats, brown sugar, flour and butter together, put 1/2

of mixture into the bottom of baking dish, place rhubarb

over the mixture and sprinkle with cinnamon.

In medium saucepan cook water, sugar, cornstarch and

vanilla over medium heat until thick, let cool slightly. Pour

over rhubarb and sprinkle remaining oats and flour

mixture on top Bake for 30-35 minutes.

Rhubarb Crisp 3

Filling:

2 pounds fresh rhubarb, cubed (about 8 cups)

1 cup sugar

1/4 cup water

1/2 teaspoon ground cinnamon

Topping:

1/2 cup old-fashioned rolled oats

1/3 cup unbleached all-purpose flour

2 tablespoons light brown sugar

2 tablespoons chopped walnuts

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

Pinch of baking powder

Pinch of salt

3 tablespoons chilled unsalted butter, cut into cubes

Preheat the oven to 350 degrees F.

To prepare the filling, in a shallow, non-reactive

saucepan, combine the rhubarb, sugar, water and

cinnamon and cook over medium heat for about 15

minutes, stirring occasionally, until the mixture is

thickened and the rhubarb is softened. Set aside to cool

slightly.

To prepare the topping, combine the oats, flour, sugar,

walnuts, cinnamon, nutmeg, baking powder, salt and

butter in the bowl of a food processor and process for

about 40 seconds until crumbly. Spoon the rhubarb into a

shallow 2-quart casserole and sprinkle the oat mixture

evenly over the fruit. Bake for 35 to 40 minutes or until

the topping is browned and the fruit is bubbling hot.

Serve warm. Yield: 6 servings

Rhubarb Crisp 4

2 c. flour

1/2 tsp. baking powder

1/4 c. sugar

3/4 c. shortening or half butter

1 1/2 to 2 tbsp. milk

Pinch salt

3 c. rhubarb, cut up

1 c. sugar, be generous

2 beaten eggs

1/8 c. milk

Mix together like a pie crust the flour, baking powder,

sugar, shortening and milk and salt. Use greased cookie

sheet, 9 x 13 inches, patting in pan and up sides. Mix

together the rhubarb, cup sugar and eggs and milk and

spread over dough mixture with flat of spoon. Bake in

400 degree oven for 25 to 35 minutes. When baked,

remove and frost with thin frosting of powdered sugar

and milk.

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