|
Rhubarb Crispfor those days when you don't care to count the calories! |
| Your choice of sizes: | |||
| Full | Half | 1/3 | ingredient |
| 8 cups | 4 cups | 2-2/3 cups | chopped rhubarb |
| 1/3 cup | 3 Tbls. | 2 Tbls. | constarch |
| 1-½ c. | 3/4 c. | ½ c. | sugar |
| ½ tsp. | ¼ tsp. | dash | salt |
| Crisp: | |||
| 2/3 cup | 1/3 cup | ¼ cup | melted butter |
| 1 cup | ½ cup | 1/3 cup | brown sugar |
| 3/4 tsp. | ½ tsp. | ¼ tsp. | cinnamon |
| 2/3 cup | 1/3 cup | 2 Tbls. | flour |
| 2 cup | 1 cup | 2/3 cup | oatmeal |
Mix chopped rhubarb, cornstarch, sugar and salt. Full recipe fits nicely in medium size casserole dish; I'll make the 1/3 recipe in a small bread pan.
The rest of the ingredients make up the topping. I mix the sugar, cinnamon and salt in with the melted butter first, then mix in the flour. Once you add the oatmeal, it's harder to get a uniform mixture.
Bake in pre-heated oven, 375° Farenheit, for 45 minutes.
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