Monday, April 24, 2017

Chewy Rhubarb Crisp


 Crust Ingredients
1-1/2 cups all-purpose flour
1-1/2 cups old-fashioned oats
1 cup packed brown sugar
1/2 cup chopped pecans
1/4 teaspoon baking soda
1 cup butter

Filling Ingredients
3 cups fresh or frozen rhubarb
1/4 cups cold water
1 cups sugar
2 tbsp. strawberry jello granuels
-
2 tablespoons flour
1/2 c. sugar
1 teaspoon vanilla 

Directions
In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside.

 In a saucepan, combine sugar, water and rhubarb and jello. Bring to a boil; cook and stir for 5 minutes. Combine 2 tbsp of flour and 1/2 c. sugar in seperate bowl and add to rhubarb mixture, stiring for 1 min. or until thickened. Add vanilla.  Spoon over crust; sprinkle with remaining crumb mixture. 

Bake at 350° for 23-25 minutes or until golden brown. 

Serve with ice cream if desired. 



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