Rhubarb Crisp Recipe

Rhubarb Crisp Recipe

First:

4 cups 1" cut rhubarb

1/2 to 2/3 cup granulated sugar

1 Tablespoon grated orange peel

Dash salt

Combine and place into 8 inch baking dish.

Then:

1/2 cup brown [sugar]

1/2 cup rolled oats (Quick)

1/2 cup sifted flour

1/3 cup butter

Combine and sprinkle over above.

Bake for 40 minutes at 350 degrees. Serves 6. Serve with whipped cream or vanilla ice cream.

Eleanor T.

"Chumky" Fruit Compote Recipe

Mistyped as "Chumky" Fruit Compote

Chunky Fruit Compote

1  17 oz. can apricot halves

1  16 1/2 oz can pitted dark sweet cherries, drained

1  8 oz can pineapple chunks, drained

1 Tablespoon orange-flavor liqueur (optional)

1 teaspoon lemon juice

About 10 minutes before serving:

In large bowl, combine all ingredients.

Makes 4 servings. About 215 calories per serving.

Good Housekeeping  4/89

Curried Fruit Recipe

Curried Fruit Recipe

1 can pineapple chunks

1 can peach halves

1 can pear halves

1 can apricot halves

1 jar apple rings

1 Tablespoon flour

1/2 cup brown sugar

1 stick butter

1 cup sherry

1 teaspoon curry

Drain fruit and arrange in alternate layers in a large, medium to deep casserole.

Cook and stir butter, flour, sugar, curry and sherry in top of double boiler until smooth and thickened. Pour over fruit. Cover and let stand overnight in refrigerator.

Bake at 350 degrees for 30 minutes.

Serves 10 to 12.