"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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.

Jean Groberg
Added: Friday, May 12, 2006


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


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

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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