Rhubarb Crisp

• 1/4 cup sugar
• 1/4 cup flour
• 3 cups sliced fresh red rhubarb or 3 cups frozen rhubarb, thawed
• 2 cups sliced peeled tart apples
• 1/2 cup strawberry jam
• 1 cup quick-cooking oats
• 1/2 cup packed brown sugar
• 1/2 cup cold butter
• 1/3 cup flour
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans (optional)
• vanilla ice cream

1. In a large bowl, combine rhubarb, apples, sugar and flour; stir in jam and set aside.
2. In a small bowl, combine the oats, brown sugar, butter, flour, pecans and cinnamon until the mixture resembles coarse crumbs.
3. Spoon fruit into an 8-in. square cake pan that has been slightly sprayed with Pam. Sprinkle the oat mixture over fruit.
4. Bake at 350u0b0F for 45 minutes or until bubbly and fruit is tender.
5. Serve warm with ice cream.

sugar, flour, red rhubarb, apples, strawberry jam, oats, brown sugar, cold butter, flour, cinnamon, pecans, vanilla ice cream

Taken from www.food.com/recipe/rhubarb-crisp-322205 (may not work)