Raisin Rhubarb Crisp


5 cups sliced fresh or frozen rhubarb

2 tablespoons flour

1/2 cup raisins

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon 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 tablespoons of flour; place in greased 8 inch 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 375F for 40 to 45 minutes or until golden brown. Serve warm with ice cream if desired.


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