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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.