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Rhubarb Oatmeal Crumble Recipe

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This recipe for Rhubarb Oatmeal Crumble, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Gabriel
Added: Sunday, October 16, 2005


2 lbs. fresh rhubarb, cut into 1 in. pieces or 2 (16 oz.) pkgs. frozen, thawed
1 c. sugar
1/8 c. flour
1 tsp. grated orange peel
1/8 tsp. salt

1/2 c. uncooked quick oats
1/8 c. butter or margarine
1/2 c. flour
1/3 c. sugar
1 c. heavy cream or whipped topping

Preheat oven to 400 degrees. TO PREPARE FILLING: In a 2 qt. shallow casserole dish, toss rhubarb, sugar, flour, orange peel and salt until mixture is well blended; set aside. TO PREPARE TOPPING: In a 1 qt. pan, cook oats, stirring frequently, until lightly browned. Add butter and stir until melted. Remove from heat. Stir in flour and sugar until mixture becomes crumbly. Sprinkle over rhubarb. Bake 30 min. or until mixture is hot and bubbly. Serve with heavy cream or whipped topping. Yield: 6 servings.




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