Salmon in Champagne Sauce

Rhubarb Crisp


(Found online in ’05. Not tried. Intend to try this summer – 09)

 2 cups flour
1 cup rolled oats
1 1/2 cups brown sugar
1/4 teaspoon salt
1 cup butter
6 cups diced rhubarb
1 teaspoon cinnamon
1 1/2 cups sugar
4 tablespoons cornstarch
1/2 cup water
1 teaspoon vanilla
1/2 teaspoon red food coloring

8 servings

1.. Preheat oven to 400; grease 11x7x1 1/2″ baking dish.
2.. In mixing bowl combine flour, oats, brown sugar and salt.
3.. Cut in butter until mixture resembles fine crumbs; reserve 1 cup
crumbs; press remaining crumbs into baking dish.
4.. Arrange rhubarb on crumbs.
5.. In small saucepan combine cinnamon, sugar and cornstarch; stir in
water; cook over medium heat stirring constantly until thickened.
6.. Remove from heat; stir in vanilla and food coloring.
7.. Pour on rhubarb; sprinkle with reserved crumbs.
8.. Bake in preheated oven for 10 minutes; turn temperature to 325; bake
for 40 minutes longer.

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