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"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

Rhubard Crisp Recipe

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This recipe for Rhubard Crisp is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c.flour
2 c. oatmeal
2 c. brown sugar
2 1/2 tsp cinnamon
1 c. melted butter
Rhubarb-cut in small pieces
Directions:
Directions:
Mix all but rhubarb until crumbly. Put half in greased 9x13 pan. Cover with 3 cups rhubarb. Combine 2 cups sugar, 2 tbsp corn starch, and 2 cups water. Boil until thick. Pour over rhubarb and cover with remaining crumbs. Bake 1 1/2 to 2 hours at 350º.
Personal Notes:
Personal Notes:
Mom's recipe. :)

 

 

 

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