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raspberry-rhubarb-crumble recipe

Date:    Fri, 24 Sep 93 14:36:16 EDT
 From:    Crispin Cowan (crispin@csd.uwo.ca)
 Raspberry-Rhubarb Crumble
 Preheat oven to 375F.
 The filling:
 4 cups fruit (I used 2 cups of raspberries and 2 cups of rhubarb--both
 		grow copiously in my back yard)
 1/2 cup white suger
 1/2 cup flour
 Mix all the ingredients in a bowl and stir to coat the fruit with the
 suger and flour.  Set aside for 20 minutes.
 The Topping:
 1.5 cups rolled oats
 1.5 cups brown suger
 3 or 4 tablespoons of frozen apple juice concentrate
 Mix the dry ingredients.  Dribble enough of the apple juice
 concentrate over the mix to moisten it, mix it up.
 Put the fruit into a 9x12 pan, and spread the topping over top.  Bake
 for 20 minutes.
 kwvegan vegan