My Husband's Wonderful Rhubarb Crisp
Author: Gwendolyn H. Lee, North Ogden
Ingredients
4 cups fresh rhubarb cut in 1/2-inch slices
1 cup sugar
3 tablespoons tapioca
1/2 cup melted butter
1 cup flour
1 1/2 cups rolled oats
3/4 cup brown sugar
Directions
Preheat oven to 375 degrees. Mix rhubarb, sugar and tapioca. Spread in a buttered or nonstick 9-inch baking pan.
Pour melted butter over the combined flour, rolled oats and brown sugar; mix. Spoon mixture over the rhubarb.
Bake for 35 minutes or until sides are bubbling and topping is a light to medium brown. Makes about 12 servings. Serve with whipped topping or ice cream, if desired.
Options: Add sliced frozen strawberries or other berries with the rhubarb.
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