"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 The Schultz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Schultz
Added: Wednesday, May 20, 2009


1/2 C melted margarine
1 C brown sugar
1 C flour
3/4 C oatmeal
3 C raw rhubarb (diced)
1 C sugar
1 C water
2 T corn starch
1 t vanilla

Combine margarine, brown sugar, flour and oatmeal. Press 2/3 mixture in baking dish and cover with rhubarb.

Mix sugar, water, corn starch, vanilla in saucepan over low heat. Cook until thick and creamy. Pour over rhubarb and top with remaining crumb mixture.

Bake at 350 for 30 minutes.




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