1 c. flour
2 tsp. sugar
1/2 c. butter

Combine and mix until crumbly. Put in a 9 x 9 inch pan and bake at 350 degrees for 20-25 minutes.

FILLING:

1 1/2 c. sugar
3 egg yolks
2 1/4 c. rhubarb, add extra
1/3 c. milk
2 tsp. flour

Put in saucepan and cook on stove until thick. Pour over crust. Beat 3 egg whites with 1/2 cup sugar for meringue. Put meringue over filling and brown at 450 degrees for 5 minutes.

Keep your words soft and sweet, you never know when you may
have to eat them.
RHUBARB STRAWBERRY CRUNCH

2 c. flour
2 c. brown sugar
1 c. butter
2 c. rolled oats, uncooked

FILLING:

6 c. (1/2" pieces) rhubarb
1 c. sugar
2 tbsp. cornstarch
1 c. cold water
1 tsp. vanilla
1 (3 oz.) pkg. strawberry flavored gelatin

Mix flour and brown sugar in a large bowl. Cut in butter as for pie crust. Mix in rolled oats. Gently pat half the mixture into a 9 x 13 inch baking pan. Save remaining half for topping. Spoon cut up rhubarb evenly over the crust.

Mix sugar and cornstarch in a saucepan. Stir in water and cook over medium heat until mixture comes to a boil and is clear and thickened. Add vanilla. Spoon over rhubarb. Sprinkle dry gelatin over top. Top with remaining crumbs. Bake at 350 degrees for 40-45 minutes. Serve warm or cold topped with whipped cream or ice cream if desired. Makes 12-15 servings.