Rhubarb crisp #2

Preheat the oven to 190°C (375°F).

Butter a 1.5 litre cooking dish.

Put the rhubarb in the dish.

Sprinkle with sugar.

Mix together the butter, brown sugar, flour, oats and salt.

The mixture will be crumbly.

Distribute the fruits evenly over the mixture.

Cook in the oven for 40 minutes or until the rhubarb is tender and the topping is well cooked.

Serve warm with cream.

Yield: 6 servings.


125 ml of sugar

1 ml of salt

60 ml of all-purpose flour

60 ml of butter

125 ml of brown sugar, well-packed

a dollop of cream

180 ml of rolled oats

1 L of rhubarb, chopped