Name: Honey-Rhubarb Crumble
Ingredients: 5 1/2 c (1/2-inch sliced rhubarb; ; (about 1 1/2 lbs.); I substituted a 16 oz.; Frozen pkg of rhubarb; (thawed); 1/4 c Honey; 1 ts Grated lime rind or dried lemon peel; Vegetable cooking spray; 1/3 c Regular oats; 1/3 c All-purpose flour; 1/4 c Brown sugar, packed; 3 tb Chilled stick margarine cut into small piece; 1 1/2 c Vanilla nonfat frozen yogurt

Disappointment is essential for spiritual growth. Sadly too many Christians have horrible theology and allow the disappointment to consume them. Instead of growing, they backslide. In the Bible we read that Joseph held to God’s promises despite horrible circumstances. And though Joseph did not specifically know the good that God was doing, he simply trusted God in faith that God was doing something good. Belief can never be predicated on understanding. If so, there would be no need for faith. Little did he know that God was in the process of making this young boy a man. God’s purposes for Joseph would stand despite the long delay. Yet there was a purpose in that delay for God to polish the instrument of God through affliction.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Desserts	6	Servings

INGREDIENTS

5 1/2	c	(1/2-inch sliced rhubarb
		; (about 1 1/2 lbs.)
		I substituted a 16 oz.
		Frozen pkg of rhubarb
		(thawed)
1/4	c	Honey
1	ts	Grated lime rind or dried lemon peel
		Vegetable cooking spray
1/3	c	Regular oats
1/3	c	All-purpose flour
1/4	c	Brown sugar, packed
3	tb	Chilled stick margarine cut into small piece
1 1/2	c	Vanilla nonfat frozen yogurt

INSTRUCTIONS

Combine the first 3 ingredients in a bow, and toss well.  Spoon into a
8-inch square baking dish coated with cooking spray. Place oats, flour and
sugar in food process, and pulse 2 to 3 times.  Add chilled margarine, and
process until mixture resembles coarse meal; sprinkl over rhubarb mixture.
Bake at 375 degrees for 40 minutes or until rhubarb is tender. Serve with
frozen yogurt.  Yield: 6 servings.
Posted to Master Cook Recipes List, Digest #109
Date: Wed, 05 Jun 1996 07:40:05 -0700
From: Gerald Edgerton <jerrye@wizard.com>

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