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Saskatoon Rhubarb Crisp

Co-owner Tabitha Langel,
Tall Grass Prairie Bakery

Pies can be expensive to make, says Tabitha Langel, so instead she has provided a recipe for a delicious crisp that uses two ingredients that were very plentiful in Manitoba this year, rhubarb and saskatoons.

Flour and oat base and topping
4 cups light flour
4 cups slow cook rolled oats
2 tsp baking powder
2 cups brown sugar
2 1/4 cups cool butter

Rhubarb saskatoon filling
6 cups fresh or frozen saskatoons
6 cups fresh rhubarb, chopped
2 cups white sugar
1/2 cup light flour

Flour and oat base and topping
1.   Into a large bowl, toss together all dry ingredients.
2.   Cut the butter into small cubes or grate with a large cheese grater and place into the bowl.
3.   Rub the butter into the flour and oat mixture until the batter has been evenly distributed.
4.   Press 2/3 of the crumble lightly onto the bottom of a 9 x 13 inch pan.

Rhubarb saskatoon filling
1.   Preheat oven to 325°C.
2.   Into a large bowl combine all ingredients with hands or a large spoon.
2.   Pour mixture over the flour and oat crust already in pan.
3.   Spread rhubarb saskatoon mixture evenly over the crust.
4.   Sprinkle the remaining 1/3 of flour and oat topping over the fruit filling.
5.   Bake crisp for 45-55 minutes.

Yield  15 servings

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