"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 Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Bernice Hoffman
Added: Saturday, December 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Flour
3/4 c. Oatmeal
1 c. brown Sugar
1/2 c. melted Shortening
1 tsp. Cinnamon
3 1/2 c.cut up Rhubarb
1 c. Sugar
1 c. Water
2 tbsp. Corn Starch
1 tsp. Vanilla
Red food coloring (optional)

Directions:
Directions:
Mix flour, oatmeal, brown sugar, shortening & cinnamon until crumbly. Pat 1/2 of this crumb mixture into the bottom of 9 inch pan. Put in the cut-up rhubarb. Meanwhile, cook until thick and clear, the sugar, water and cornstarch; add vanilla and coloring. Pour over rhubarb. Add the remaining 1/2 crumb mixture over top. Bake at 350 degrees for 40 minutes or until rhubarb is tender. Serve with whipped cream or cool-whip.

Number Of Servings:
Number Of Servings:
6 to 9
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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