© by Leanne Guenther
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Cut the rhubarb into pieces. The smaller the pieces, the less tart your crisp will be. If you're nervous it will be too tart for your family's liking, you can substitute one finely chopped up apple for some of the rhubarb (I did this when the kids were younger, but now that they're teenagers they like it with just the rhubarb). I like a full tsp of cinnamon in mine, but my mom makes it with 1/2 tsp.
Rub the bottom of a 9x13 inch glass baking dish or shallow casserole dish with margarine or butter. Add the filling ingredients and toss them together thoroughly.
If you like your crisp to be juicy, pour up to 1/2 cup water over the filling. Mom adds 1/2 cup water and I don't add any... it's just a matter of personal preference.
Combine the topping ingredients together and mix until crumbly (I use my fingers to mix). Sprinkle crumbly topping over the rhubarb filling.
Bake at 375F for 35 minutes or microwave on high for 13 minutes.
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