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RASPBERRY-RHUBARB CRISP

MyCookbook Recipe Database
MyCookbook Member: ELYSE
Recipe Category: Dessert
Recipe Preparation Level: easy
    1 C ROLLED OATS 1/2 C FLOUR
    1/2 C CHOPPED WALNUTS 1/2 C BROWN SUGAR
    1/2 TSP CINNAMON 1/2 TSP GINGER
    1/8 TSP SALT 1/4 # COLD BUTTER IN CHUNKS
    12 OZ RHUBARB(3 STALKS) 3/4 SUGAR
    2 T CORNSTARCH 4 C RASPBERRIES
    IN A LARGE BOWL MIX OATS, FLOUR, WALNUTS, BROWN SUGAR, CINNAMON, GINGER & SALT. WITH A PASTRY CUTTER, CUT BUTTER INTO THIS MIXTURE UNTIL COARSE CRUMBS FORM. COVER & CHILL.
    RINSE RHUBARB, TRIM OFF & DISCARD GREEN PARTS. CUT RED PARTS INTO 1/2 IN SLICES; YOU NEED 2 C. IN A LARGE BOWL COMBINE SUGAR, CORNSTARCH, RASPBERRIES & RHUBARB, MIX GENTLY TO COAT. POUR INTO A SHALLOW 2-3 QT BAKING DISH & SPRINKLE EVENLY WITH TOPPING.
    BAKE @ 350 UNTIL TOPPING IS GOLDEN BROWN & FRUIT IS BUBBLING, ABOUT 45 MINS.

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