A wonderful sweet-tart treat for all ages! Serve it over your favourite variety of ice cream, or dollup with a generous portion of freshly whipped heavy cream.

Whittamore's Rhubarb Crisp

4 cups coarsley chopped rhubarb
1 1/4 cups all purpose flour
1/4 cup granulated sugar
1/2 cup of Whittamore's own strawberry jam
1 1/2 cups granola
1/2 tsp cinnamon
1/2 tsp ginger
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup butter, softened

In a bowl, combine rhubarb, 1/4 cup of the flour, and granulated sugar. Stir in jam and set aside.
In a seperate bowl, combine remaining flour, granola, cinnamon and ginger. Stir in brown sugar and pecans; work in butter until crumbly. Press 2 cups of the mixture into an 8 inch square baking dish. Spoon rhubarb mixture over top; cover evenly with remaining granola mixture. Bake in 375 degree oven for 40 to 50 minutes or until deep golden brown, and rhubarb is tender. Makes 8 servings.

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