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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