Check
out Bev's
BLOG ~ Bev's Journeyings
for knitting, crochet, recipes, and news!
Rhubarb Crisp
sent by Lanette Jorgensen
************************************************
1 cup oatmeal
1 cup flour
1/2 cup marg.
1 cup brown sugar
1 tsp cinamon
***********************************************************
Mix above together and save 1 cup
for topping.
Press the rest into a greased 8x8 pan and
top with 4 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.
*********************************************************************
Bake at 350 degrees for 35 minutes .
Serve with icecream or whipped toppping.
Back to Bev's Country Cottage Kitchen