Rhubarb Crisp

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   1. Preheat the oven to 375F.

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   2. In the bottom of a 9x9 pan, combine the rhubarb, sugar, water and lemon juice.

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   3. In a bowl, mix together the softened margarine, brown sugar, flour and oatmeal to make a mixture with a crumb-like texture.

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   4. Spread the topping over the fruit and gently pat down. (My family likes a lot of topping on their crisp, so if you prefer less topping, I suggest halving the topping recipe.)

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   5. Bake in the preheated oven for 35 minutes. The fruit will have a syrup bubbling around the edges and the topping will be firm and brown.

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   6. Let cool slightly and serve. This goes really well with a little vanilla ice cream.

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   Note: if you would like to make it with other types of fruit, use 2 cups of rhubarb and 2 cups of the other fruit(s). If you are using a sweet fruit, I would suggest cutting the amount of sugar you put in the filling.

* Per serving · 4 servings · Values may vary.

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