In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
Bake at 350\u00b0 for 25-30 minutes or until bubbly. Serve with ice cream.
n same manner.
Bake crisp in oven until filling is
nch baking dish.
Arrange rhubarb evenly over the top.
Heat oven to 350. Place rhubarb in an ungreased 13X9in baking dish. Sprinkle with salt.
Measure sugar, flour, and cinnamon into a bowl. Add butter and mix thoroughly, until mixture is crumbly. Sprinkle evenly over rhubarb.
Bake 50-60 minute or until topping is golden brown. Serve with vanilla ice cream or cool whip.
Preheat oven to 400\u00b0F.
Slice rhubarb into 3/4 inch chunks.
Place in a 13x9-inch baking dish, add sugar and flour.
In a processor mix flour and butter cut into pieces until small pea size clumps appear add sugar, oatmeal, cinnamon; pulse to combine.
Sprinkle over rhubarb.
Bake 35 minutes.
Mix rhubarb, sugar and flour, place in 9 x 13 pan.
Mix remaining ingredients, sprinkle on top of rhubarb mixture.
Bake at 375 for 45 minutes.
In a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch and lemon juice. Pour into a 11x7-inch baking dish prepared with non-stick cooking spray.
In a separate bowl, combine the brown sugar, flour and butter until the mixture is crumbly. A clean hand or a pastry blender make this easy. Stir in oats and cinnamon. Sprinkle the crisp mixture on top of the fruit.
Bake at 375\u00b0F for 40-50 minutes or until fruit is bubbly and the crisp is golden brown.
f prepared baking dish. Sprinkle rhubarb over oat mixture.
Combine
Preheat oven to 350 degrees F (175 degrees C).
Spread rhubarb into a 1 1/2-quart casserole dish to cover the bottom completely. Sprinkle white sugar evenly over the rhubarb.
Mix flour, brown sugar, ginger, and cinnamon together in a large bowl. Blend butter into the sugar mixture with a pastry cutter until the mixture forms crumbs the size of a small pea; spread over the rhubarb.
Bake in preheated oven until the top is lightly browned, about 30 minutes. Cool crisp before serving.
alt until blended. Add strawberries, rhubarb, lemon juice; toss to coat
Mix the first 5 ingredients together set aside.
In a deep pie pan spray with pam.
In a food processor with a metal blade pulse all topping ingredients till crumbly.
Toss all the fruit together again then fill pie dish.
Top fruit with butter then crumb mixture.
Bake in a preheated 350degree oven till rhubarb is tender about 45 minutes.
Serve warm with a nice scoop of vanilla ice cream. Which would be on the juicy side. Or chill to firm up and serve.
Mix rhubarb, granulated sugar and lemon juice and rind. Spread in bottom of 8-inch square glass dish. Mix together brown sugar, flour and butter until crumbly.
Sprinkle on top of rhubarb.
Bake in microwave for about 15 minutes, turning dish 90 degrees every 4 minutes.
Test center of crisp with fork.
If rhubarb is tender, remove from microwave.
Serve warm or cold with whipped cream or vanilla ice cream (or nothing if you prefer).
Preheat oven to 400\u00b0F.
FOR FILLING: Mix rhubarb, sugar, and flour.
Transfer to a 10-inch deep-dish pie plate.
FOR TOPPING: Cream the butter and sugars.
Blend in the flour and cinnamon.
Stir in the walnuts.
Crumble the topping over the rhubarb mixture.
BAKING: Place the crisp on foil-lined baking sheet.
Bake for 35-40 minutes or bubbling and golden brown on top.
Cool slightly and serve with vanilla ice cream or whipped cream.
Oven Method:
Wash rhubarb; cut off and discard leaves.<
aking dish.
Mix apples, rhubarb, 1 cup white sugar, 1
ombined; stir in the rhubarb. Pour the rhubarb mixture into the bottom
In a bowl, combine sugar, 1 tablespoon flour and cinnamon.
Add rhubarb; toss.
Place in a greased 13 x 9 x 2-inch baking dish.
In a bowl, combine brown sugar, baking powder, baking soda and remaining flour.
Stir in butter.
Sprinkle this over rhubarb in baking dish.
Bake in 350\u00b0 oven for 40 minutes or until rhubarb is tender.
Mix together the sugar, salt, flour and rhubarb.
Put into an ungreased 8 x 8 x 2-inch pan.
Mix together the oats, cinnamon, oleo and brown sugar; sprinkle this mixture over rhubarb mixture. Bake at 350\u00b0 until topping is browned and rhubarb is tender, about 35 to 45 minutes.
Cool before serving, then top with Cool Whip.
Sprinkle sugar and flour over sliced rhubarb.
Place in 5 x 9-inch pan or large pie plate.
Mix the remaining ingredients and spread over rhubarb mixture.
Bake in 350\u00b0 oven for about 30 minutes or until rhubarb is done.
Put rhubarb in greased 1 1/2-quart casserole.
Mix sugar and flour together and scatter over rhubarb.
Cream brown sugar and oleo together.
Add oats, cinnamon, nutmeg and 4 tablespoons flour and mix together until crumbly.
Spread on rhubarb.
Bake for 38 to 40 minutes at 325\u00b0.