Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | All-Purpose Flour -- sifted |
| ¾ cup | Oatmeal |
| 1 cup | Brown Sugar |
| ½ cup | Melted Butter |
| 1 teaspoon | Ground Cinnamon |
| 4 cups | Fresh Rhubarb -- diced |
| ¾ cup | Granulated Sugar |
| 2 tablespoons | Cornstarch |
| 1 cup | Water |
| 1 tablespoon | Strawberry Jell-O |
Preheat oven to 350 F. Mix flour, oatmeal, brown sugar, butter, and cinnamon. The press half into the bottom of a buttered 9-inch deep pie dish or casserole. Cover with the rhubarb. Combine granulated sugar, cornstarch, and water and cook over low heat, stirring often until smooth, clear, and thick. Add Jell-O and pour over rhubarb.
Cover with remaining crumb crust and bake for 40 mins or until mixture is bubbly and golden. Yield: 8 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking