Buttery Rhubarb Crisp
|All purpose flour||1 Cup (16 tbs)|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs) (or margarine)|
|Rhubarb||5 1⁄2 Pound, cut into 1/2 inch pieces|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Mix together flour, oats and sugar in large bowl.
Stir in butter with fork to make a crumbly mixture.
Combine rhubarb, sugar, flour, cinnamon and water in (8 x 8-inch) baking dish.
Stir to mix well.
Cover with plastic wrap.
Microwave 3 minutes on HIGH.
Sprinkle topping evenly over rhubarb mixture.
Do not cover.
Microwave 8 minutes on HIGH, or until topping is golden and crusty, and rhubarb is tender.