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Garden Tidbits - Iris and Rhubarb
by Monica Resinger 


When Irises are planted too deep, they won't bloom.  A great guide 
for planting depth is to pretend the rhizome is a hand resting on top 
of the soil and the roots are the fingers clutching on.  


My rhubarb is growing in the worst soil in the yard.  It's very rocky 
and needs amendments yet the rhubarb does just fine there.  I would 
suspect that if you grew it in better circumstances than this it 
would flourish.  I just made rhubarb crisp last night.  Had it with 
vanilla ice cream.  

Rhubarb Crisp

5 cups fresh or frozen unsweetened sliced rhubarb
1 cup sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger or cinnamon
1/4 cup margarine or butter

For filling, thaw rhubarb, if frozen.  Do not drain.  Place fruit in 
an 8x1 1/2-inch round baking dish.  Stir in sugar and 3 Tbsp. flour.

For topping, in a mixing bowl combine oats, brown  sugar, flour, and 
nutmeg, ginger or cinnamon.  Cut in margarine or butter till mixture 
resembles coarse crumbs.  Sprinkle topping over filling.

Bake in a 375* oven for 30-35 minutes (40 minutes for thawed fruit) 
or till fruit is tender and topping is golden.  Serve warm with ice 
cream or light cream, if desired.  Serves 6.  

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