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    RHUBARB CRISP


    Source of Recipe


    Leaflet in Light and Tasty Magazine

    List of Ingredients




    5 cups sliced (cubed) fresh or frozen rhubarb
    1/2 cup plus 2 Tablespoons all purpose flour
    1/2 cup raisins
    3/4 cup sugar (I used about 2/3 cup. Try Splenda)
    1 teaspoon ground cinnamon
    1/4 teaspoon salt
    3/4 cup brown sugar (Splenda brown sugar mix)
    1/3 cup quick-cooking oats
    1/3 cup cold butter or margarine
    Vanilla ice cream, optional

    Combine rhubarb and 2 Tablespoons of flour, place in greased 8 inch square baking pan. Sprinkle with raisins. Combine the sugar, cinnamon, and salt, sprinkle over the raisins. Combine brown sugar, oats, and remaining flour; cut in butter until crumbly. Sprinkle evenly over top. Bake at 375 degrees for 40 to 45 minutes or until topping is golden brown. Serve warm with icecream if desired. Yield 6-8 servings.

    Recipe
 

 

 

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