Rhubarb Crisp

Ingredients:

• 8 cups sliced fresh rhubarb (could use 2 16 oz. packages of frozen)
• 1 cup sugar
• 1 3-oz. package raspberry flavored gelatin
• 2/3 cup all purpose flour
• 2/3 cup rolled oats
• 1/2 cup brown sugar
• 1 tsp. ground cinnamon
• 3 Tbsp. cooking oil
• vanilla frozen yogurt (optional)

Directions:

Spread the rhubarb in a 2 quart rectangular baking dish. Sprinkle evenly with sugar and raspberry gelatin. Set aside. In a medium bowl, stir together flour, oats, brown sugar, and cinnamon. Add oil and stir until mixture is moistened and crumbly. Sprinkle oat mixture over fruit. Bake uncovered at 375 degrees F for 50 minutes (if using frozen rhubarb, bake 60 minutes) until topping is slightly brown. Serve warm topped with frozen yogurt. 8 Servings.

By Sandy from Graettinger, IA