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.