Here's the (in)famous Rhubarb Crisp recipe, just for Susan. And Donna. And Maureen. And Shubha. And Barbara. And anyone else who wanted it!

1/2 cup butter or margarine
1 tsp. ground cinnamon
2/3 cup packed brown sugar
3/4 cup all-purpose flour
1 cup rolled oats
4 cups sliced fresh rhubarb
1 cup granulated sugar
3/4 cup orange juice
2 Tbs. cornstarch

Microwave butter uncovered in round baking dish (8 x 1.5" or so) until melted, 30 seconds to 1 minute. Stir in cinnamon, brown sugar, flour, and rolled oats. Microwave uncovered 1 minute, stir. Microwave uncovered until well coated--1 to 1.5 minutes. Reserve half of the oat mixture and press remaining mixture firmly and evenly in baking dish. Add rhubarb.

Mix granulated sugar, orange juice, and corn starch in 4 cup glass measure. Microwave 1 minute, stir. Microwave to boiling, 1 to 2 minutes. Pour over rhubarb. Sprinkle with reserved oat mix. Microwave uncovered until rhubarb is tender, 7 to 8 minutes, cool. Serves 6-8. Especially good warm with vanilla ice cream.

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