Portobello Mushroom Burgers

Rhubarb Crisp

Summer at the cabin would be incomplete without this yummy dessert.  When we lived in Fargo, we had lots of rhubarb growing in the back yard.  Now we have to buy it at the grocery store where it is often available during the summer.

Preheat oven to 350.

In a medium-sized bowl mix together:

4 c. rhubarb, sliced into 1 inch pieces
1 c. sugar
2 T. flour
1/8 t. salt
1/3 c. orange or apple juice

Spread the fruit mixture in a 9 x 13 glass baking dish.

In a small bowl, mix the topping:

2 c. rolled oats
1/3 c. flour
1/3 c. sugar
3/4 c. brown sugar
1 t. ground cinnamon
1/4 t. salt
Cut in 6 T. butter (softened but not melted and cut in small pieces) until it resembles coarse meal or peas.

Sprinkle the topping over the fruit.  Add a handful of chopped walnuts, if desired.

Bake for 45 minutes.  Fruit should be bubbly and topping browned.