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Rhubarb Raisin Crisp


5 cups sliced fresh or frozen rhubarb
2 tablespoon flour
1/2 cup raisins
3/4 cup packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup flour
1/3 cup quick-cooking oats
1/3 cup butter or margarine
Vanilla ice cream, optional

Combine rhubarb and 2 tablespoon of flour; place in greased 8-in. square pan. Sprinkle with raisins. Combine brown sugar, cinnamon, and salt; sprinkle over raisins. Combine oats and remaining flour; cut in butter until crumbly. Sprinkle over top. Bake at 375 deg. F for 40-45 minutes or until golden brown. Serve warm with ice cream if desired.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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