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Rhubarb Crisp
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Recipe Information
Diana Glover

Serves/Makes:4 or more

  • 1 cup (225 ml) flour
  • 3/4 cup (175 ml) Quaker rolled oats
  • 1 tsp (5 ml). cinnamon
  • 1 cup (225 ml) brown sugar
  • 1/2 cup (125 ml) melted butter
  • 4 cups (950 ml) diced rhubarb
  • 1 cup (225 ml) white sugar
  • 2 Tbsp (30 ml). cornstarch
  • 1 cup (225 ml) water
  • 1 tsp (5 ml). vanilla
  • Mix flour, rolled oats, cinnamon, brown sugar, and melted butter until crumbly.
  • Press half of these crumbs into a buttered 8 inch pan.
  • Cover with rhubarb.
  • Combine white sugar, cornstarch, water and vanilla in saucepan.
  • Cook until thick and clear.
  • Pour over rhubarb and top with remaining crumbs.
  • Bake 1 hour at 350 degrees (175 C.).
  • Serve warm with a scoop of good vanilla ice cream...but also really good served cold with whipped cream.
I have used this recipe for years (and years) and can't remember where it originally came from. My guess would be Minnesota since that's where I learned to cook.

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