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

Julie Dostal
Added: Saturday, June 13, 2009


6 Cups rhubarb
1 1/3 Cups sugar
1 1/2 Cups water
3 Tbsp. Corn Starch
1 1/2 Cups flour
1 1/3 Cups oatmeal
1 1/2 Brown Sugar
1 1/2 tsp. Cinnamon
3/4 Cup butter

Place rhubarb in sprayed 9x13 inch pan. Make the sauce next. Cook the sugar, water, and corn starch until thick and clear. Pour the sauce over the rhubarb. Make the crisp. Cut together the flour, oatmeal, brown sugar, cinnamon, and butter. Put crisp mix on top. Bake 350 for 1 hour.




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