Rhubarb and ginger crisp

By t1bishop

Ingredients

• 1 cup ginger crisp crumbs, approximately 20 cookies, Archway low fat
• 1/2 cup Quick cooking oats
• 1/4 teaspoon grated nutmeg
• 2 lbs fresh rhubarb cut in 112inch pieces
• 1 cup sugar
• 1/2 cup brown sugar
• 3 tablespoons butter

Preparation

Step 1

Combine ginger snaps, oats and nutmeg in one bowl.
Combine Rhubarb, sugars and small amount red food coloring in a separate bowl.
Grease 2 quart casserole. Sprinkle one half snaps mixture, then half rhubarb
mixture, then snaps mixture and then rhubarb. Dot with butter. Bake 350
oven for 35 to 40 minutes.