Fandango Pitcher

The Great Plains Heisey Club

Members from Iowa, Kansas, Missouri and Nebraska

Peggy's Rhubarb Crisp Dessert

5 cups sliced rhubarb (about 1” pieces)
3/4 cup granulated sugar
3 TBS flour
1/2 cup regular (or old fashioned) rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger, or cinnamon
1/4 cup butter
1/4 cup chopped nuts or coconut

For the filling, thaw fruit, if frozen. Do not drain.  Stir in the granulated sugar and flour that has been mixed together.  Place fruit in an ungreased 2-quart square baking dish.

For topping, in a mixing bowl combine oats; brown sugar; flour; and nutmeg, ginger, or cinnamon. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts or coconut. Sprinkle topping over filling.

Bake in a 375 degree F oven for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream or light cream.