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Rhubarb
Crisp -
3 cups (720 ml) diced rhubarb
- 1/3 cup (80 ml) granulated
sugar
- 1/3 cup (80 ml) margarine
- 1 1/4 cups (300
ml) brown sugar
- 1/3 cup (80 ml)
flour
- 2/3 cup (160 ml) rolled oats
-
1/4 tsp (2 ml) cinnamon
Mix together the rhubarb and granulated sugar and set
aside. Cream together the margarine and brown sugar and then stir in the flour,
rolled oats and cinnamon until the mixture is crumbly. Arrange the fruit in a
greased baking dish and cover with the crumbled mixture. Bake at 375F (190C)
for 40 minutes. Serves 4.
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