¾ cup uncooked rolled oats (DO NOT USE INSTANT -- Use Old Fashioned)
1 cup brown sugar, firmly packed
½ cup melted butter
1 teaspoon cinnamon
Fruit mixture:
4 cups diced fresh rhubarb (if using frozen drain well after thawing)
1 cup sugar
1 tablespoon cornstarch
1 cup water (reduce to about ½ if using frozen rhubarb)
1 teaspoon vanilla
*** I also love the flavor of adding strawberries when I have them available -- great combination with rhubarb.
Instructions
Mix together crumb topping ingredients until crumbly. Press half of the crumbs in a greased 9” layer pan.
Cover with rhubarb
In a small saucepan combine: sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear. Pour over rhubarb. Top with remaining crumbs.
Bake in a moderate oven (350 degrees) for 1 hour.
Cool for at least 10 minutes and cut into squares to serve warm, plain for with whipped cream.
Recipe by Farm Girl Cook'n at https://farmgirlcookn.com/spring-means-rhubarb-season/