"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rhubarb Crisp Recipe

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This recipe for Rhubarb Crisp, by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heidi Loertscher Bamford
Added: Saturday, August 11, 2007


1 cup flour
3/4 cup rolled oats
1 cup brown sugar
1/2 cup melted butter
1 tsp cinnamon
4 cups chopped rhubarb
1 cup sugar
2 Tbs corn starch
1 cup water
1 tsp vanilla

Mix together flour, oats, sugar, butter and cinnamon. Press half into a 9 inch pan.
Then place rhubarb on crust.
Cook until clear: sugar, corn starch, water, and vanilla. Pour onto rhubarb.
Top with remaining mixture.

Bake for 1 hour at 350




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