8 cups sliced fresh rhubarb (could use 2 16 oz. packages of frozen)
1 cup sugar
1 3-oz. package raspberry flavored gelatin
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.
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Recipe: Rhubarb Crisp (Microwave) (05/22/2009)
In a 8 inch microwave safe baking dish, mix the rhubarb, sugar, 1 cup flour, cinnamon and water together. Cover with plastic wrap and microwave, on high, 3 minutes.
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Recipe: Rhubarb Crisp (Microwave)
Archived on 05/22/2009
Ingredients
4 cups rhubarb, diced
1 cup sugar
1/4 cup flour
1/2 tsp. cinnamon
1/4-1/2 cup water
1 cup flour
1/2 cup oatmeal
1 cup brown sugar
1/2 cup butter or margarine
Directions
In a 8 inch microwave safe baking dish, mix the rhubarb, sugar, 1 cup flour, cinnamon and water together. Cover with plastic wrap and microwave, on high, 3 minutes. Mix the 1/4 cup flour, oatmeal, brown sugar and butter together and crumble it on top of the cooked rhubarb. Microwave, on high, for 8 minutes.
