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Rhubarb Crisp

Submitted by: Stephanie Brown

Rhubarb Crisp

A delicious spring treat with tang that’s sure to be a crowd pleaser.
Servings: 8 - 10


1/2 Cup Melted Butter
1/2 Cup Brown Sugar
3/4 Cup Flour (try it with whole wheat!)
1/2 Cup Rolled Old Fashioned (not instant) Oats
1/2 Cup Chopped Walnuts or Pecans
1 Teaspoon Cinnamon
1 Cup Sugar
2 Tablespoons Corn Starch
3/4 Cup Fruit Juice (cranberry or other berry works well)
1/4 Cup Orange Juice (You can put in a whole cup of the other fruit juice but I like the zip the orange juice gives it)
4 Cups Sliced Rhubarb
1 Teaspoon Vanilla or Almond Extract
Dash of Ground Cloves


Preheat the oven to 350° Combine sugar, fruit juices, cornstarch and vanilla in a small sauce pan. Cook and stir regularly until the mixture is no longer opaque. Combine brown sugar, oats, flour, cinnamon, cloves, and melted butter. Mix the ingredients together until they are crumbly. Put the sliced rhubarb in a 9"x13” baking dish. Pour the juice mixture over the rhubarb. Top with the crumble mixture. Bake 45 to 55 minutes, or until the crumble is golden brown.

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