Rhubarb Crisp

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  • 8 cups fresh rhubarb, sliced
  • 1 1/2 s granulated sugar
  • 1/3 all-purpose flour
  • 3/4 rolled oats
  • 3/4 brown sugar, packed
  • 3/4 all-purpose flour
  • 6 tablespoons butter
  • vanilla ice cream, optional


Preheat oven to 350°. Place rhubarb in ungreased 3 quart rectangular baking dish. Stir in 1 1/2 cups granulated sugar and 1/3 cup all-purpose flour.
In medium mixing bowl combine oats, brown sugar and 3/4 cup all-purpose flour. With pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.
Bake in 350° oven 35 minutes or until fruit is tender and topping is golden. Serve warm with ice cream, if desired.

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