Rhubarb Crisp

Ingredients:

  • 8 cups sliced fresh rhubarb (could use 2 16 oz. packages of frozen)
  • 1 cup sugar
  • 1 3-oz. package raspberry flavored gelatin
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  • 2/3 cup all purpose flour
  • 2/3 cup rolled oats
  • 1/2 cup brown sugar
  • 1 tsp. ground cinnamon
  • 3 Tbsp. cooking oil
  • vanilla frozen yogurt (optional)

Directions:

Spread the rhubarb in a 2 quart rectangular baking dish. Sprinkle evenly with sugar and raspberry gelatin. Set aside. In a medium bowl, stir together flour, oats, brown sugar, and cinnamon. Add oil and stir until mixture is moistened and crumbly. Sprinkle oat mixture over fruit. Bake uncovered at 375 degrees F for 50 minutes (if using frozen rhubarb, bake 60 minutes) until topping is slightly brown. Serve warm topped with frozen yogurt. 8 Servings.

By Sandy from Graettinger, IA

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