Gary’s Rhubarb Crisp


1-1/2 cups flour

3/4 cup oatmeal

1-1/4 cups packed brown sugar

3/4 cup oleo – melted


Mix until well moistened and set aside.


6 cups rhubarb (cut up)

3/4 cup sugar

1 small package sugar free strawberry gelatin (dry)


½ tsp. cinnamon


Mix well.


Grease 9x13” pan.  Spread rhubarb mixture evenly in pan and top with the flour mixture.


Bake 375° for 35-45 minutes.


Let cool to thicken.