Rhubarb ~

Now, don't you dare wrinkle your nose if you have never tried a great piece of rhubarb pie!  I think many people just think the name sounds funny and have never actually tried rhubarb. I first tried rhubarb when I worked at a Marie Callendars restaurant, and I've liked it ever since. I especially love deep dish pies, cobblers and crisps and just found this easy recipe for summer baking that I want to share with you. If you are a craft sewer or quilter, you will surely want to check out Keepsake Quilting; the following recipe is from the Keepsake Quilting Cookbook for busy sewers.

Rhubarb Crisp
1 cup packed brown sugar 1 cup flour 3/4 cup quick-cooking oats 1/2 cup (1 stick) margarine, melted 3 cups finely chopped rhubarb	1 cup sugar 2 tablespoons cornstarch 1 cup water 1 teaspoon vanilla extract 4 drops red food coloring (optional)

 Mix the brown sugar, flour and oats in a bowl. Stir in the margarine. Press about 2/3 of the mixture over the bottom of an 8-inch baking pan. Spread the rhubarb in the prepared pan. Cook the sugar, cornstarch and water in a saucepan over medium heat until thickened, stirring constantly. Add the vanilla and food coloring and pour over the rhubarb. Top with the remaining oats mixture. Bake at 350 degrees for 45 minutes. Serve warm or cold. Make sure you share!!! LOL

Yield: 9 servings