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Rhubarb Crisp     Lanette Jorgensen
1cup 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 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.

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