Rhubarb Crisp

A tart and juicy dessert good summer or winter!

6 cups sliced rhubarb (3/4 ” chunks)

1 chopped up apple (peeled)

1 -2 cups strawberries or cherries

1  1/2 cups sugar

3-4 T cornstarch

Cook over low in a pan, until slightly cooked and thickened.

Press 2/3 of the oat mixture into the bottom of a 9 by 13 glass baking dish . pour the rhubarb over it. Sprinkle the remaining crumbs on top. Bake at 375 degrees (190 C) for 35 to40 minutes. In winter, serve while slightly warm with vanilla ice cream. In summer serve as room temperature with vanilla ice cream. You can use all rhubarb or apple/rhubarb, whatever you have.

Topping Mixture

1 cup light brown sugar ( or use less if desired)

1  1/4 cup flour

1 1/2 cup oatmeal (quick-cooking)

1/2 cup melted butter

Mix well in a large bowl. Press 2/3 in the bottom of the pan and top with the rest before baking.


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