Rhubarb Crisp

Rhubarb Crisp

Filling

2 1/2 - 3 cups raw rhubarb cut up into bite size pieces.  (I also sometimes do 1/2 strawberries 1/2 rhubarb)

2/3 cup sugar

1/2 cup flour

1/4 tsp salt

Mix together and let the sugar/flour mixture dissolve into the fruit until it's a pasty consistency.  (If your rhubarb is too dry and it's not mixing in well, add some strawberries.)

Pour into an 8x8 greased pan.

Sprinkle with 1/2 tsp cinnamon

Topping

1 Cup brown sugar

3/4 Cup flour

1 Cup oatmeal

1/2 tsp salt

3/4 Cup butter

Mix together the sugar, flour oatmeal and salt.  Cut butter into mixture with a pastry cutter.  Sprinkle over the fruit mixture, and add 3 tsp water over the top of the crumble.

Bake at 350 for 40 minutes.