Soon I will be making rhubarb crisp for the ladies at work who tend to like this recipe. Right now I am content to enjoy just seeing this plant as it always looks tropical to me, even though I know it isn’t.
Oatmeal Rhubarb Crunch
1 cup sifted flour
1/3 cup brown sugar
½ cup melted butter
1 teaspoon cinnamon
4 cups diced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
Mix flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press half the mixture in a 9 inch baking pan. Cover crumb mixture with diced rhubarb. Combine sugar, cornstarch, water and vanilla. Cook until thick. Pour this sauce over the rhubarb. Top with the remaining crumbs. Bake at 350 degrees for one hour. Serve warm, plain or topped with whipped cream.
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