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Rhubarb Crisp
If I remember right. I got this recipe from Kari Hanks. Approximately, 1995. It was when we lived in the, Egin, ID, area. Marc, Nick, and Alaura, went to Parker Elementary, in Parker, ID. Then Marc went to the Jr High, or Middle School in St. Anthony, ID. Our address was St. Anthony, ID. Those were fun years. It was a really good area, and I had a beautiful view of the Tetons, outside my back door. Stephanie (Borge) Seley

Ingredients

Crisp, or Crumble, layer...
2 cups all purpose flour
2 tea cinnamon
2 cups old fashioned oats
2 cups brown sugar
1 cup melted butter
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Sauce...
2 cups sugar
2 cups cold water
2 tea vanilla extract
4 Tb corn starch
Red food coloring
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8 cups rhubarb, chopped

Instructions

Combine in a bowl, the first 5 ingredients. Mix until crumbly. Take 1/2 of the dry mix and press it into a 9x13 baking dish.

Top the 1/2 of the crumb mixture with the 8 cups of, chopped rhubarb.

In a sauce pan, cook the, sugar, water, vanilla, and corn starch. Bring to a boil, stirring constantly. Remove from heat.
Stir in a couple drops of the red food coloring, (optional.)
Pour over the rhubarb.
Top with the remaining half of the crisp/oatmeal mix.

Bake 350° for 50 to 60 minutes. (I'd check it at 30 to 40 minutes)
Crisp · Dessert · rhubarb crisp · rhubarb crumble