Rhubarb Crisp

Thatcher is one place where rhubarb thrives in the springtime, just like the raspberries.  I love to sprinkle raspberries or huckleberries into the crisp once in a while.  But rhubarb, by itself, is my favorite.

FILLING:

6 cups rhubarb, chopped thin.  

2 Tablespoons flour

1 teaspoon lemon juice

2 Tablespoons instant tapioca pudding mix

1/2 cup brown sugar

1/2 cup white sugar  

CRISP:

3/4 cup rolled oats

3/4 cup flour

1/2 teaspoon salt

1/2 cup sugar

6 Tablespoon butter

 Mix filling ingredients in bottom of 9x13 glass dish or 10 inch dutch oven; let them rest for 10 minutes.    Mix oats, flour, sugar and salt together.  Cut in butter with pastry blender or sharp knife.  Sprinkle  crumbles over top of filling. Bake 40- 45 minutes at 350, or until golden brown. Let cool 10 minutes before serving.

For dutch oven: 12 coals on top, 10 on bottom.  Check after 30 minutes.