I’ve been buying rhubarb almost weekly at the market,
and I will continue to do so as long as it’s in season thanks to this recipe.
Miss Mim sent it to me a little while ago and we LOVE it.
You can whip it up in a pinch – the most time consuming part is chopping the rhubarb.
Definitely make this soon!!

Rhubarb Crunch

1 c. flour
3/4 c. oatmeal (uncooked)
1 c.  brown sugar (firmly packed)
1/2 c. melted butter
1 tsp. cinnamon
4 c. diced rhubarb
1 c. white sugar
2 TBSP corn starch
1 c. water
1 tsp. vanilla

Mix the first 5 ingredients together until crumbly.
Press half the mixture into a greased 9 inch baking dish.
Cover with the rhubarb.
Combine the white sugar, cornstarch and water in a saucepan over
medium-high heat.  Cook until thick & clear.  Remove from heat and add vanilla.
Pour the syrup over the rhubarb.
Top with remaining crumbs.
Bake 350 for 1 hour.

Cut into squares & serve warm, plain, or with vanilla ice cream, whipped cream or milk.

Serves 8