LaVon Eblen talks rhubarb….and shares this recipe:

MICROWAVE RHUBARB CRISP

• 3 cups chopped rhubarb
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 2/3 cup rolled oats
• 1/4 cup flour
• 2/3 cup brown sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 cup soft margarine

Combine rhubarb. lemon juice and white sugar in an 8″ x 8″ microwave baking dish.  Microwave on high for 2 minutes.  In a bowl, combine flour, brown sugar, cinnamon, nutmeg and margarine; mix until crumbly.  Pour over the top of hot rhubarb.  Shield corners with waxed paper.  Microwave for 9 to 12 minutes, removing waxed paper the last 5 minutes, until rhubarb is tender.

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