Rhubarb Crisp
Lanette Jorgensen
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1cup oatmeal
1 cup flour
1/2 cup marg.
1 cup brown sugar
1 tsp cinamon
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Mix above together and save 1 cup
for topping.
Press the rest into a greased 8x8 pan and
top with cups finely cut rhubarb.
Boil: 1 cup water
1 cup sugar
1 Tblsp Cornstarch
Boil until clear and thick. Add 1
small package of raspberry or strawbery jello. Pour over and cover
with remaining topping.
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Bake at 350 degrees for 35 minutes .
Serve with icecream or whipped toppping.
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