Difficulty: Easy - for beginners
Dietary guidance: v n
1 ¾ lbs. rhubarb cut in 1/2 inch pieces (4 ½ - 5 ½ cups) If frozen, cook
under plastic a little longer.
1 cup white sugar
¼ cup flour
1 tablespoon Cinnamon
1/8 cup water or less if not frozen
1 cup flour
½ cup rolled oats
1 cup firmly packed brown sugar
½ cup softened butter
Combine rhubarb, white sugar, flour, cinnamon and water in glass baking dish. Stir to mix well. Cover with plastic wrap. Microwave high for 3-5 minutes until it bubbles and rhubarb starts to cook.
Mix together flour, oats and brown sugar in a bowl. Stir in butter with a fork to make a crumbly mixture. Crumble over cooked rhubarb. Keep uncovered. MICROWAVE 8 min. on high till rhubarb bubbles up and crumble topping looks cooked. Will not be golden.
Place microwaved crisp under the broiler of your oven till topping is a golden brown. Watch carefully, as topping burns easily.