Rhubarb Crisp

After I made the Strawberry-Rhubarb pie the other day, I had leftover rhubarb.

So I made something quicker but no less tasty – Rhubarb Crisp.

Here’s the recipe:


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  • 4 cups rhubarb, sliced (fresh or frozen and thawed)
  • 3/4 cup packed brown sugar
  • 1/2 cup all -purpose flour
  • 1/2 quick cooking or old-fashioned oats
  • 6 tablespoons butter, softened
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg

Preaheat oven to 375 degrees.

Grease square pan, 8 X 8 X 2 inches.

Arrange rhubarb evenly in pan.

In a medium mixing bowl, stir together brown sugar, flour, oats, cinnamon, and nutmeg.

Cut softened butter ( I put mine in the microwave for a few seconds)  into dry ingredients.

Sprinkle topping evenly over rhubarb.

Bake for  30 minutes, or until golden brown. Allow to cool.

Cut a slab and top with a dollop of whipped cream……


Rhubarby goodness…..


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