In article >, Wayne Boatwright
> wrote:

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Cool.
* Exported from MasterCook Mac *

Rhubarb Crisp

Recipe By : posted to rec.food.cooking by Barb Schaller, 6-12-05
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups granulated sugar
1/3 cup all purpose flour
1/2 tsp. grated orange peel
4 cups fresh rhubarb (1/2² pieces) or
1 pkg. frozen rhubarb -- (16 oz.) thawed and
well drained (about 2 cups)
1/2 cup all purpose flour
1/4 cup packed brown sugar
1/4 cup margarine or butter -- (1/2 stick)
softened

Heat oven to 400°. Mix granulated sugar, 1/3 cup flour and the orange
peel; toss with rhubarb until well coated. Arrange rhubarb mixture in
greased square pan, 8x8x2². Sprinkle any remaining sugar mixture evenly
over top.

Mix 1/2 cup flour, the brown sugar and margarine with fork until
crumbly. Sprinkle evenly over rhubarb mixture. Bake until topping is
golden brown and rhubarb is tender, 35-40 minutes. Serve warm with ice
cream or whipped cream, if desired. Makes 9 servings.

Nutrition information per serving: 230 calories, 1 g protein, 45 g
carbohydrate, 5 g fat, 0 g cholesterol, 65 mg sodium.

NOTES : Source: Betty Crocker¹s Casual Country Cooking, Prentice Hall,
copyright 1993, page 112.
_____
--
-Barb, <http://www.jamlady.eboard.com> 6/6/05 Sam I Am!
June 25, 1945: Me and Carly Simon. I wonder if she makes jam.
(It's not too early to shop -- good chocolate and cheap gin.
Or is it cheap chocolate and good gin? I never
remember. No jam--coal to Newcastle and all that. "-)