RHUBARB CRANBERRY CRISP

RHUBARB CRANBERRY CRISP:

First, make Cranberry Sauce

1 Pound fresh or frozen cranberries (4 cups)
2 cups water
2 cups sugar

1. Rinse cranberries with cool water, and remove any stems or blemished berries.

2. Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.

3. Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.

CRISP:

2 cups chopped rhubarb

cranberry sauce, strained. (per recipe above)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg


1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

2. Spread fruit in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over fruit.

3. Bake about 30 minutes or until topping is golden brown and fruit is tender when pierced with a fork. Serve warm with ice cream.