RHUBARB CRISP
from
Shirley Kindem, Apple Valley, MN
Place 6 C diced rhubarb (fresh or
frozen) in 2-quart (6X8”) baking dish.
Combine the following:
2/3 C. oatmeal
1/3 C. unsifted all-purpose flour
3/4 C. brown sugar, packed
1/2 t. nutmeg
1/2 t. cinnamon
Cut into mixture until crumbly:
1/4 C. butter or margarine
Sprinkle over rhubarb.
Microwave for 12 – 16 minutes on HIGH or until tender.
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