"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rhubarb Crisp Recipe

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This recipe for Rhubarb Crisp, by , is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Groberg
Added: Friday, May 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups rhubarb cut into small slices
2/3 cup sugar
1/3 cup flour
1/4 tsp. salt


Topping:

1 cup brown sugar
1 cup quick oats
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 cup flour
3/4 cup butter

Directions:
Directions:
Mix rhubarb, 2/3 cup sugar, 1/3 cup flour and salt then put it into a buttered 8" baking dish. Mix the topping ingredients until the mix crumbles to the size of peas. Add to the top of the rhubarb mixture. Sprinkle 3 tablespoons water over the top. Bake at 350 for 40 minutes. Serve warm with cream or vanilla ice cream.

 

 

 

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