Step 1

Harvest 10 to 20 stems (depending on size) of rhubarb stalks from the garden, trim and discard the ends and leaves and chop the remaining stems into 3/4-1 inch pieces.

Step 2

Toss the 8 cups chopped Rhubarb in the 2 tablespoons flour and sugar mixture and spread into the bottom of an un-greased 9" x 13" baking dish.

Step 3

Mix in the butter with the contents of the Sturdiwheat Apple Crisp Mix until the butter is broken into pea sized pieces and spread it evenly across the top of the rhubarb.

Step 4

Bake as directed on the package and enjoy with whipped cream or vanilla ice cream--you will melt for this!